I'm continuing my Rancho Gordo bean kick, using the Royal Corona beans that came in my bean club box. It's my first time eating these beans, they are very creamy! Not at all vegetal the way I remember butter beans to be as a kid.
The three day heatwave is over, the first of many this summer, I'm sure. With the cooler, rainier weather came the desire for soup. I had some lamb from The Meat Hook in the freezer and sweet kabocha pumpkin replaced the usual potato/carrot combo. I had also bought a huge bag of plums that were on sale at the store, but should have known they weren't going to be great at such a low price. They weren't mealy at least, they were just very bland, with no sweetness, and just a hint of floral favor. I threw in about five of those and turned the rest into chutney (recipe to come). The stew turned out light and perfect for this temporary heat reprieve.
The three day heatwave is over, the first of many this summer, I'm sure. With the cooler, rainier weather came the desire for soup. I had some lamb from The Meat Hook in the freezer and sweet kabocha pumpkin replaced the usual potato/carrot combo. I had also bought a huge bag of plums that were on sale at the store, but should have known they weren't going to be great at such a low price. They weren't mealy at least, they were just very bland, with no sweetness, and just a hint of floral favor. I threw in about five of those and turned the rest into chutney (recipe to come). The stew turned out light and perfect for this temporary heat reprieve.
Serves 4-6
Ingredients
- 1 lb (450g) lamb shoulder, cut into bite-sized chunks
- 1 cup (200g) dried gigante beans (or 2 cans, drained)
- ½ lb (225g) plums, pitted & quartered
- 1½ cup (150g) kabocha pumpkin cut into bite-sized chunks
- ½ can (200g) crushed tomatoes
- 1 large onion, thinly sliced
- 1 inch ginger, minced
- 3 garlic cloves, minced
- 1 tbsp gochujang
- 1 tbsp dark soy sauce
- ½ cup (120ml) dry red wine (or sub broth)
- 1½ cups (360ml) stock
- 1 tbsp pomegranate molasses
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- 1 tsp dried thyme
- ½ tsp dried rosemary
For Serving:
- Salt & black pepper to taste
- Chopped parsley
- Lemon wedge
- Wild rice, couscous, or flatbread, if desired
Method:
- Cook the gigante beans by rinsing them then adding to Instant Pot with 3 cups water, two cloves garlic, 1 tsp dried thyme and a squirt of olive oil. Pressure cook on High for 35 mins, then natural release 15 mins.
- Pat lamb dry, season generously with salt and pepper. Heat oil in a pan oven over medium-high. Sear lamb until browned on all sides (work in batches). Remove and set aside, keeping the rendered fat in the pan.
- To that same pan, sauté onion until translucent, then add garlic, ginger, cumin, paprika, and cinnamon; stir 1 minute. Stir in gochujang paste, and dark soy sauce. Let it dry out a little and then deglaze with the red wine, scraping up browned bits.
- Transfer to the instant pot, adding the lambs and its juices, the stock, tomatoes, plums, pomegranate syrup and rosemary. Pressure cook on High for 20 mins, then do a quick release.
- Stir in cooked and drained gigante beans, taste and add salt and pepper as necessary.
- Serve with parsley and a lemon wedge.
