Herbed Lamb and White Bean Bake

“This casserole is a labor of love, which means it takes me all day to make. A hearty and rustic casserole. Perfect for cooler fall weather. Soak beans overnight.”
4hrs 30mins

Ingredients Nutrition


  1. Put the beans in a big pot; add water to cover by 3 inches; soak overnight.
  2. Drain beans, add more water to cover; bring to a boil; lower heat, cover and simmer for about 1 hour OR until the beans are tender.
  3. Drain the beans; rinse with cold water; drain again.
  4. Transfer beans to a large mixing bowl.
  5. Add in the parsley; toss to combine.
  6. Spread beans evenly over the bottom of a greased 2 1/2 quart casserole dish; set aside.
  7. Heat the oil over medium heat in a large pot.
  8. Add in the lamb, onion, celery, carrot, garlic, and herbs; season with salt and pepper.
  9. Stir/saute for 8 minutes or until the lamb is lightly browned.
  10. Add in the wine; bring to a boil; decrease heat to low setting, cover and simmer about 1 1/2 hours or until the lamb is tender.
  11. Spoon lamb mixture and 1/2 cup cooking liquid over the beans; set aside.
  12. Melt 3 tablespoons butter in a saucepan over medium heat.
  13. Add in the flour and whisk for about 3 minutes.
  14. Graduall add in the milk, continue whisking until the mixture boils.
  15. Decrease the heat to low and stir until about 5 minutes or until the sauce is thickened.
  16. Add in the vinegar; stir to combine.
  17. Pour sauce over the lamb.
  18. In another smaller saucepan, melt 5 tablespoons butter.
  19. Transfer melted butter to a small mixing bowl.
  20. Add in the bread crumbs; stir to combine.
  21. Distribute bread crumb mixture over the top of the casserole.
  22. Bake in a 350° oven for 30 minutes or until golden brown.

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