Serious Eats Bean and Lamb Stew

Name: Serious Eats Bean and Lamb Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 pound (454 g) dried Great Northern or cannellini beans, picked over to remove debris and rinsed; 3 tablespoons (36 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1 3/4 teaspoons (10 g) baking soda; 3 tablespoons (45 ml) olive oil, plus more for serving; 1 large yellow onion choped or 285 g; 3 cloves garlic (15 g), minced; 2 1/2 tablespoons tomato paste; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon sweet paprika; 1 teaspoon ground turmeric; 1 teaspoon ground ginger; 4 teaspoons Diamond Crystal kosher salt; for table salt use half as much by volume; 1/2 teaspoon freshly ground black pepper; 1 1/4 pounds (567 g) boneless lamb stew meat (lamb neck, leg, or shoulder, or a combination), trimmed of excess fat and cut into 2- to 3-inch pieces; Drained white beans from above; 2 large tomatoes (about 10 ounces; 285 g), halved and grated on the large holes of a box grater, with their juices (alternatively use 7 ounces canned chopped tomatoes); 1 quart (960 ml) homemade chicken or vegetable stock or store-bought low-sodium chicken or vegetable broth; Chopped cilantro, for garnish, if desired

5 steps

Prep:30minCook:2h

A hearty bean and lamb stew with a blend of spices, perfect for a comforting meal. Features Great Northern beans and tender lamb in a savory broth.

Updated at: Thu, 05 Mar 2026 02:14:16 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories599.3 kcal (30%)

Total Fat18.3 g (26%)

Carbs69 g (27%)

Sugars9.5 g (11%)

Protein42.3 g (85%)

Sodium4402.9 mg (220%)

Fiber18.7 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Bean Brine

1 pounddried Great Northern beans

or cannellini, picked over to remove debris and rinsed

36gkosher salt

for table salt, use about half as much by volume or the same weight

10gbaking soda

For the Stew

45mlolive oil

plus more for serving

285gyellow onion

large, choped

15ggarlic

minced

2 ½ tablespoonstomato paste

1 ½ teaspoonground cumin

1 ½ teaspoonsweet paprika

1 teaspoonground turmeric

1 teaspoonground ginger

4 teaspoonskosher salt

for table salt use half as much by volume

½ teaspoonfreshly ground black pepper

567gboneless lamb stew meat

lamb neck, leg, or shoulder, or a combination, trimmed of excess fat and cut into 2- to 3-inch pieces

white beans

Drained, from above

285gtomatoes

large, halved and grated on the large holes of a box grater, with their juices, alternatively use 7 ounces canned chopped tomatoes

1 quartchicken stock

homemade, or vegetable, or store-bought low-sodium chicken or vegetable broth

cilantro

Chopped, for garnish, if desired

Instructions

Step 1

In a large bowl, cover beans with 8 1/2 cups (2 L) water. Add salt and baking soda, stir briefly to combine, then cover loosely and let soak at room temperature at least 8 and up to 12 hours. Drain the beans, then rinse well under running tap water.

Step 2

In a large pot or Dutch oven, heat oil over medium heat until shimmering. Add onion, garlic, tomato paste, cumin, paprika, turmeric, ginger, salt, and pepper, and cook, stirring occasionally, until fragrant, about 3 minutes.

Step 3

Add lamb and mix to combine, then let cook, stirring occasionally, until meat is lightly browned, about 5 minutes.

Step 4

Add drained and rinsed white beans, grated tomatoes, and stock. If beans aren’t completely covered with liquid, add enough water to just cover them. Bring to a boil over high heat, then reduce heat to low; cover, and cook, stirring occasionally and adjusting heat as needed to maintain a gentle simmer, until lamb is tender and beans are fully cooked and creamy, 1 1/2 to 2 hours. As beans cook, add water if needed to avoid scorching and to maintain a stew-like consistency.

Step 5

Season to taste with salt. Serve in shallow bowls with crusty bread on the side. Drizzle with olive oil and garnish with cilantro, if desired.

View on seriouseats.com

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