Spanish Lamb Stew with Smoked Paprika, Tomatoes and White Beans
¾ cup dry beans, cooked and drained (or use 5 oz. as a substitute for fresh shell beans)
5 tablespoon extra virgin olive oil
2 pounds lamb stew meat, cut from the shoulder or leg, cut into 1-inch pieces
1 yellow onion, minced
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 ½ cups tomatoes, peeled, seeded and diced, fresh or canned
1 bay leaf
2 pounds fresh shell beans, shelled
½ pound chorizo, sliced
Extra virgin olive oil
1 teaspoon sweet paprika
½ teaspoon pimenton
2 cloves garlic, sliced
Hot green chilis, optional
In a large heavy soup pot, warm the 2 tablespoons of the olive oil over medium high heat. Add the lamb, onions, salt and pepper and cook, stirring occasionally, until golden on all sides, 8 to 10 minutes. Toss the flour onto the top and stir together. Cook 2 minutes.
Add the minced garlic, tomatoes, bay leaves and 4 cups of water and bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour.
Add the beans and chorizo and simmer 40 minutes. Add additional water as needed.
Warm the remaining 3 tablespoons olive oil in a frying pan and add the paprika, pimenton and sliced garlic but don't let it take on color. Pour this mixture over the beans and stir gently together. Add water if needed. Let simmer for 30 seconds. Taste and season with salt.
Serve garnished with hot chilis if desired.