Instant Pot Moroccan White Beans with Lamb
By Joe GitterPublished on May 18, 2022
Time
1 hour 15 minutes, plus brining time
Yield
Serves 6 to 8
Ingredients
1½ tablespoons table salt, for brining1 pound (2½ cups) dried great Northern beans, picked over and rinsed1 (12-ounce) lamb shoulder chop (blade or round bone), ¾ to 1 inch thick, trimmed and halved½ teaspoon table salt 2 tablespoons extra-virgin olive oil, plus extra for serving1 onion, chopped 1 red bell pepper, stemmed, seeded, and chopped2 tablespoons tomato paste 3 garlic clove, minced2 teaspoons paprika 2 teaspoons ground cumin 1½ teaspoons ground ginger ¼ teaspoon cayenne pepper ½ cup dry white wine 2 cups chicken broth 2 tablespoons minced fresh parsley
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Pat lamb dry with paper towels and sprinkle with ½ teaspoon salt. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown lamb, about 5 minutes per side; transfer to plate.
- Add onion and bell pepper to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in tomato paste, garlic, paprika, cumin, ginger, and cayenne and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, then stir in broth and beans.
- Nestle lamb into beans and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
- Transfer lamb to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard excess fat and bones. Stir lamb and parsley into beans, and season with salt and pepper to taste. Drizzle individual portions with extra oil before serving.
Time
1 hour 15 minutes, plus brining timeYield
Serves 6 to 8Ingredients
1½ tablespoons table salt, for brining
1 pound (2½ cups) dried great Northern beans, picked over and rinsed
1 (12-ounce) lamb shoulder chop (blade or round bone), ¾ to 1 inch thick, trimmed and halved
½ teaspoon table salt
2 tablespoons extra-virgin olive oil, plus extra for serving
1 onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
2 tablespoons tomato paste
3 garlic clove, minced
2 teaspoons paprika
2 teaspoons ground cumin
1½ teaspoons ground ginger
¼ teaspoon cayenne pepper
½ cup dry white wine
2 cups chicken broth
2 tablespoons minced fresh parsley
Ingredients
1½ tablespoons table salt, for brining
1 pound (2½ cups) dried great Northern beans, picked over and rinsed
1 (12-ounce) lamb shoulder chop (blade or round bone), ¾ to 1 inch thick, trimmed and halved
½ teaspoon table salt
2 tablespoons extra-virgin olive oil, plus extra for serving
1 onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
2 tablespoons tomato paste
3 garlic clove, minced
2 teaspoons paprika
2 teaspoons ground cumin
1½ teaspoons ground ginger
¼ teaspoon cayenne pepper
½ cup dry white wine
2 cups chicken broth
2 tablespoons minced fresh parsley
Ingredients
1½ tablespoons table salt, for brining
1 pound (2½ cups) dried great Northern beans, picked over and rinsed
1 (12-ounce) lamb shoulder chop (blade or round bone), ¾ to 1 inch thick, trimmed and halved
½ teaspoon table salt
2 tablespoons extra-virgin olive oil, plus extra for serving
1 onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
2 tablespoons tomato paste
3 garlic clove, minced
2 teaspoons paprika
2 teaspoons ground cumin
1½ teaspoons ground ginger
¼ teaspoon cayenne pepper
½ cup dry white wine
2 cups chicken broth
2 tablespoons minced fresh parsley
Why This Recipe Works
Traditionally, the beans in this dish are cooked in a warm-spiced tomatoey base and scooped up with fluffy pita bread, making for a comforting and complete meal. A small amount of meat is used as seasoning, allowing the beans to shine. We used thrifty lamb shoulder chops here for their easy availability and forgiving cook time (other cuts were tough by the time the beans were ready). We chose dried beans over canned for their superior flavor and texture, leaving us with soft, intact beans and melt-in-your-mouth tender pieces of lamb. Just 1 minute under pressure and then 15 minutes of natural release was perfect for producing beans that were uniformly cooked, as this allowed the beans to cook more gently toward the end.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Pat lamb dry with paper towels and sprinkle with ½ teaspoon salt. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown lamb, about 5 minutes per side; transfer to plate.
- Add onion and bell pepper to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in tomato paste, garlic, paprika, cumin, ginger, and cayenne and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, then stir in broth and beans.
- Nestle lamb into beans and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
- Transfer lamb to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard excess fat and bones. Stir lamb and parsley into beans, and season with salt and pepper to taste. Drizzle individual portions with extra oil before serving.
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