Lamb And White Bean Casserole - cooking recipe

Ingredients

2 cups dried white beans
1/4 cup olive oil
3 lbs boneless leg of lamb, cubed
2 None onions, finely chopped
2 cloves garlic, crushed
2 cans (14 oz) diced tomatoes
1/2 cup dry red wine
1/4 cup tomato paste
1 None cinnamon stick
1 tbsp lemon juice
2 tbsp coarsely chopped fresh parsley

Preparation

Place beans in bowl; cover with cold water. Let stand overnight. Drain.
Cook beans in large saucepan of boiling water for 30 mins, or until tender, drain well.
Heat oil in a Dutch oven on high heat. Cook lamb, in batches, until well browned. Remove from pan.
Cook onions and garlic in same pan, stirring, until onions have softened. Return lamb to pan with tomatoes, wine, tomato paste and cinnamon stick. Bring to a boil. Reduce heat to low; cover and simmer for 2 hours, or until lamb is tender, stirring occasionally. (Add water as needed to prevent casserole from drying out.)
Add beans, lemon juice and parsley; season to taste. Stir until heated through.