It’s still chilly out, but the sun is shining. I want winter food, but I also want to wear skirts without tights even if I get goosebumps. This recipe combines fresh springtime flavors like lamb and mint with a hearty bean stew in a tomato base. It’s adapted from Joyce Goldstein’s Mediterranean the Beautiful Cookbook, which looks to have adjusted in price since last we cooked a recipe from it. Go get yourself a copy.
When I say “adapted from” I also mean “simplified.” Joyce soaks the beans overnight and cooks them from scratch. I crack open two cans of white beans, drain, and rinse them. Joyce suggests chorizo or butifarra (a sweet lamb sausage). I used merguez. Recipe below: