I’ve been cooking a lot of ground meat lately, since it’s inexpensive, versatile, and pretty easy to work with.  After years of being a vegetarian, I’m still learning how to cook meat, feeling my way along with my cooking skills, instincts, recipes, and things I learned from my family growing up.

I couldn’t resist some fresh ground lamb from Sea Breeze Farm at the farmers’ market this week.  I soaked some dried flageolet beans overnight, and pondered what to make.  This ragoût was the result.

Tomato and lamb go extremely well together, and when allowed to cook slowly together, they create a deep, complex flavor.  Sage complements that flavor, as does the sweetness of well-cooked onions and garlic. 

This dish tastes especially great on a cold day.

Ragoût of lamb and flageolets

This recipe would also be delicious with cubed or chopped lamb, and with another legume, like lentils.

3/4 lb ground lamb

1 cup flageolets (soaked 24 hours if dried; 1.5 cups if fresh)

1 onion

6 cloves garlic

4 carrots, chopped

flat leaf parsley

2-3 cups tomato puree or equivalent chopped tomatoes

a few sprigs of fresh sage

olive oil

salt and pepper to taste

Soak beans overnight if they are dried.  In a small pot, cook beans until they are nearly soft.

Chop your onion into small pieces and cook in a deep cast iron skillet or heavy pot until olive oil until the onion is fully clear and slightly browned.  Add chopped garlic and stir.  Add chopped carrot , a handful of chopped parsley, and cook another few minutes.  Add more oil to the pan and add your lamb.  Stir a few minutes until the lamb is mostly browned.  Add tomato or tomato puree, stir, and cover.  Let sit about ten minutes.

Uncover, and add the beans to the pan.  Mix together.  Liquid should cover the beans; add a little more tomato puree or water if needed.  Add chopped, fresh sage and some salt.  Cover and let cook at least 30-45 minutes, checking occasionally and adding more liquid if needed.  When the dish looks ready, taste and adjust for salt, add fresh pepper, and add some more fresh sage or extra olive oil if you like.  Some parmesan cheese might taste good with this as well.