Name: Creamy Cannellini Beans with Lamb Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 200g lamb leg steak; 3 garlic cloves, finely sliced; 2 banana shallots, finely chopped; 2 anchovies, drained; 1 rosemary sprig, finely chopped, or 1⁄2 tsp dried rosemary; 250ml chicken stock; 1 x 400g can cannellini beans, drained and rinsed; 150g spinach

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Introduction

Creamy cannellini beans with lamb is a comforting and flavorful dish that combines tender, seared lamb with a rich, garlicky bean and spinach mixture. This hearty meal is perfect for a cozy dinner and comes together quickly using simple ingredients.

A white plate holds a dish with three main layers: the bottom layer is cooked white beans mixed with cooked light green onion pieces, the middle layer is dark green wilted spinach, and the top layer consists of medium-rare steak slices pink in the center with a brown seared edge. To the right of the plate, there is a fork and knife with wooden handles. The plate sits on a white marbled textured surface with a gray cloth partially underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
200g lamb leg steak
3 garlic cloves, finely sliced
2 banana shallots, finely chopped
2 anchovies, drained
1 rosemary sprig, finely chopped, or 1⁄2 tsp dried rosemary
250ml chicken stock
1 x 400g can cannellini beans, drained and rinsed
150g spinach

Instructions

Step 1: Heat the olive oil in a large, non-stick pan over medium-high heat. Season the lamb leg steak well and sear for 2-3 minutes on each side, depending on thickness. Remove the lamb from the pan and let it rest on a plate for 5 minutes before slicing.
Step 2: Add the garlic, shallots, and anchovies to the pan. Reduce the heat to medium and fry for 2-3 minutes until the anchovies dissolve and the mixture is fragrant.
Step 3: Stir in the rosemary, chicken stock, and cannellini beans. Simmer for 2-3 minutes, or until the stock has mostly been absorbed by the beans.
Step 4: Add the spinach to the pan and cook for a few minutes until wilted. Season the mixture to taste with salt and pepper.
Step 5: Serve the creamy beans topped with the sliced lamb for a warm and satisfying meal.

Tips & Variations

For extra depth, use homemade chicken stock or a good-quality store-bought version.
You can substitute spinach with kale or Swiss chard for a different leafy green option.
If you prefer, replace lamb with beef or pork steaks, adjusting cooking times accordingly.
Adding a squeeze of lemon juice just before serving brightens the flavors beautifully.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through, adding a splash of water or stock if the beans have thickened too much.

How to Serve

The dish is served on a white plate with a textured surface and a decorative silver rim, placed on a white marbled background. The base layer consists of light beige beans mixed with sautéed green spinach leaves and translucent cooked onion pieces. On top of this, there are several slices of medium-rare steak, showing a pinkish-red center with a light seared brown edge. The steak pieces vary in size and are roughly placed to cover the center of the bean and spinach mixture. To the right side of the plate, there is a fork and knife with wooden handles resting on the plate's edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cannellini beans instead of canned?

Yes, but you will need to soak and cook the dried beans until tender before using them in the recipe. Canned beans are a quick and convenient alternative.

Is it necessary to use anchovies in this dish?

Anchovies add a subtle umami flavor that enhances the overall taste, but if you prefer, you can omit them or replace with a small amount of soy sauce or miso paste for depth.