Prep: 15 minutes
Cook: 8 hours
Makes: 6 servings
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic, finely chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 bay leaf
1 sprig rosemary
1 pound dried white beans, such as navy or great northern
1 lamb shoulder (2 pounds), trimmed of fat
1 pound baby spinach leaves
Spicy sauce, such as harissa, optional
1 Prep: Heap onion, carrots, celery and half the garlic into a slow cooker. Sprinkle with half the salt and pepper. Toss in bay leaf and rosemary.
2 Boil: Rinse and sort beans. Scrape into a big pot. Fill with cold water to cover by 1 inch. Bring to a boil; boil 1 minute. Pour beans and water into the slow cooker (no need to drain). Make sure water rises 1 inch above the bean line. (If not, add more.)
3 Season: Rub lamb with oil. Season with remaining garlic, salt and pepper. Set lamb on top of beans.
4 Ignore: Cover slow cooker and set on low. Ignore, about 8 hours. Come home to a hearty meal that practically cooked itself.
5 Serve: Discard bay leaf and rosemary. Spoon off any fat. Heap in spinach; cover and let wilt, about 3 minutes. Break up lamb. Scoop beans, spinach and lamb into bowls. Spoon on a little spicy sauce, if you like. Yum, right?