Lamb, Sausage, and Bean Stew

This stew is like an Italian version of the famed southwestern French dish, Cassoulet. Tender cubes of lamb and sausage are baked with beans in an herbed sauce. This is a wonderful party dish because it requires only a fork.

Makes 8 to 10 servings | Prep time: 25 minutes | Minimum cook time: 5¹/₂ hours in a large slow cooker

1 pound dried cannellini beans

¹/₄ cup olive oil

1 large sweet onion, such as Vidalia or Bermuda, diced

5 garlic cloves, minced

2 cups Chicken Stock or purchased stock

1 cup dry white wine

1 (14.5-oounce) can diced tomatoes, undrained

3 tablespoons tomato paste

3 tablespoons chopped fresh parsley

1 tablespoon fresh thyme or ¹/₂ teaspoon dried

1 bay leaf

1¹/₂ pounds boneless lamb shoulder or leg of lamb, fat trimmed and cut into 2-inch cubes

1 pound lugenega, or other fresh Italian sausage links, pricked with the tip of a paring knife

Salt and freshly ground black pepper to taste

1. Rinse beans in a colander and place them in a mixing bowl covered with cold water. Allow beans to soak for at least six hours, or overnight. Or place beans into a saucepan and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.

2. Heat oil in a medium skillet over medium-high heat. Add onions and garlic, and cook, stirring frequently, for 3 minutes or until onions are translucent. Scrape mixture into the slow cooker.

3. Add drained beans, stock, wine, tomatoes, tomato paste, parsley, thyme, and bay leaf to the slow cooker, and stir well. Cook bean mixture for 4 hours on Low or 2 hours on High.

4. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil lamb and sausages for 3 minutes per side, or until browned. Transfer meats to the slow cooker, and pour in any juices that have collected in the pan. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until lamb and beans are tender. Remove and discard bay leaf, season to taste with salt and pepper to taste, and serve hot.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variation:

 Substitute beef chuck for the lamb shoulder, and substitute beef stock for the chicken stock.

Here’s a tip from traditional Spanish cooking: Add a wine cork or two to a braised meat dish before cooking it, either conventionally or in the slow cooker. The cork releases enzymes that help the meat become tender.