Lamb with Beans Crockpot
Warm, hearty, and packed with flavor, this Lamb with Beans Crockpot recipe is the perfect comfort food for any occasion. This slow-cooked dish combines tender, seared lamb shoulder with creamy cannellini beans, aromatic vegetables, and a medley of savory spices like rosemary, smoked paprika, and cumin. Simmered in a rich tomato and broth base, the layers of flavor develop beautifully over hours, making it an ideal recipe for your trusty slow cooker. With minimal prep and a cozy, melt-in-your-mouth result, this recipe is a meal in itself, but it pairs wonderfully with crusty bread or steamed rice. Perfect for meal prep or feeding a crowd, this dish is wholesome, satisfying, and brimming with rustic charm.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 pounds Lamb shoulder, boneless and cubed
- 1 cup Cannellini beans, dried
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 2 Celery stalks, chopped
- 14.5 ounces Crushed tomatoes
- 3 cups Beef or lamb broth
- 2 tablespoons Olive oil
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the dried cannellini beans thoroughly under cold water and soak them in a bowl filled with water overnight (at least 8 hours). Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the cubed lamb until browned on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
Remove the lamb from the skillet and set aside. In the same skillet, add the diced onion, minced garlic, celery, and carrots. Sauté for 3-4 minutes until softened.
Transfer the seared lamb and sautéed vegetables to the slow cooker.
Add the drained beans, crushed tomatoes, beef or lamb broth, fresh rosemary, ground cumin, smoked paprika, salt, black pepper, and bay leaf to the slow cooker. Stir gently to combine all ingredients evenly.
Cover the slow cooker and cook on LOW for 7 hours or on HIGH for 4 hours. Stir occasionally if possible to ensure even cooking.
After the cooking time is complete, check that the lamb is tender and the beans are fully cooked. Adjust seasoning with more salt or pepper as needed.
Remove the bay leaf before serving.
Serve the lamb with beans hot, garnished with freshly chopped parsley. Pair with crusty bread or a side of rice for a complete meal.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 6.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
