Entree, lamb, Recipes, Stew

Lamb Stew with Black Beans

As the weather gets colder, hearty stews are often on the menu. Their initial cooking time is fairly short, and then all that is needed is to place the pot in the oven for a few hours.

Beans are the perfect addition to such hearty stews, and I decided to add some to the pot. I usually pair lamb with white beans and Mediterranean herbs, but, when I realized I only have black beans, I decided to go with this option. After that, the addition of Mexican/Caribbean flavors was only natural. So, spices such as cinnamon, cumin, and cocoa powder, found their way into the pot, along with the original herbs. The result was a very rich, flavorful and aromatic stew. Served with white rice, and fresh additions such as cilantro leaves, avocado, pomegranate seeds and lime wedges, the dish was even more colorful and tasty. Try it and enjoy.

Makes: 2-4
Prep time: 20 minutes
Cooking time: 3 hours

1 medium onion
1 celery stick
2 medium carrots
2 Tbs olive oil
2 tsp salt
½ tsp freshly ground four pepper mix
3-4 bay leaves
½ fresh rosemary sprig
2-3 fresh thyme sprigs
1 lbs (455 grams) lamb shoulder blade chops
1 can (15.5 oz/440 grams) black beans, drained
1 can (14.5 oz/410 grams) diced tomatoes
1 tsp cumin powder
1 tsp dried oregano
2 tsp cocoa powder
½ tsp cinnamon powder
1 Tbs Harissa paste
1 Tbs chopped fresh cilantro
2 cups beef or vegetables stock
For serving (optional):
Freshly cooked basmati rice (see instructions HERE)
Fresh cilantro leaves
Sliced avocado
Pomegranate seeds
Lime wedges

1. Dice the onion, celery and carrots, and place in a wide pot. Add 1 Tbs of the oil, 1 tsp salt. pepper, bay leaves, rosemary and thyme, and mix. Sauté over medium-high heat, mixing occasionally, for 2-3 minutes.
2. Move the vegetables to one side of the pot, and add the remaining 1 Tbs of oil to the clean side. Once heated, add the lamb and season with the rest of the salt. Sauté until golden-brown on both sides.

3. Add the beans, tomatoes, cumin, cocoa powder, cinnamon, harissa paste and cilantro, and mix well. Add the stock, mix gently, and bring to the boil. Lower the heat, cover the pot and cook for 20 minutes. Taste and adjust seasoning as needed.

4. Preheat the oven to 220C (105C). Place the covered pot in, and braise for 1 hour. Lower the heat to 180F (80C) and braise for another hour.

5. At this point, the stew is ready to serve. However, it will taste even better the following day. If choosing this option, bring to room temperature before placing, covered, in the fridge. When ready to serve, reheat over medium-low heat. Serve with rice, avocado, cilantro leaves, pomegranate seeds and lime wedges.

39 thoughts on “Lamb Stew with Black Beans”

    1. Thank you Judi, I’m glad you liked the dish. The beans and rice worked so well with the lamb. Besides enjoying the leftovers (which I’m all for!) another delicious option would be to use beef or pork Osso Buco cut instead of the lamb. 🙂


  1. As I love lamb may I pass on a big, big thank you for a great new recipe to take into the kitchen ! I also have paired cannelini beans with lamb, mainly because black beans seem to belong more to your side of the Pond ? Love pomegranates but most of all want to try the cocoa/cinnamon addition – fun !!

    Liked by 1 person

    1. Thank you Eha, I’m glad you liked the dish and hope you’ll enjoy it. The black beans paired beautifully with the lamb, along with the Mexican inspired seasoning (which I also use in my Chili con Carne). Highly recommended. 🙂


  2. Ronit, This sounds terrific and I always am happier when I read a recipe and can “eat it in
    my mind” Am going to try very soon- just happen to have all the ingredients on hand – even the pomegranate arils!

    Liked by 1 person

    1. Thank you Judy, nice to hear from you. Hope you’re doing well with your inn.
      I’m glad you liked the dish. It turned out very flavorful. Great that you have all the ingredients. I hope you’ll enjoy it. I’ll be happy to hear your comments. Best regards! 🙂


    1. Thank you Sheryl, I’m glad you liked the dish. Mixing old and new is fun, and it worked really well here.
      I serve my chili con carne with these additions, so thought they would be suitable here as well. I’m definitely planing on making this stew again soon. 🙂


  3. What a delicious combination of flavors Ronit. You know I love bean dishes and black beans combined with cocoa, cinnamon and other spices sound great with the fork tender lamb.

    Liked by 1 person

    1. Thank you Karen, I’m glad you liked the dish. No doubt your latest post about black beans was at the back of my mind when I realized I don’t have my usual white beans for the stew. They worked so well with the lamb, as well as the seasoning. I will definitely cook this dish again soon. 🙂

      Liked by 1 person

    1. Thank you Mimi, I’m glad you liked the dish. This was my first time to pair lamb and black beans, and I was pleasantly surprised. I use these garnishes often for my chili con carne, but but they also worked wonderfully with the stew. This recipe is definitely a keeper! 🙂


  4. Sounds really delicious. I like that you used cinnamon. I just read a comment on my blog about a reader’s kids not liking the cinnamon and honey in my chili recipe (which is one of my most popular recipes) because it smells like Christmas and why is there cinnamon in it? Maybe they poured it in instead of following the recipe. Lol

    Liked by 1 person

    1. Thank you Joanne, I’m glad you liked the dish. I also love the hint of cinnamon in stews, it adds such nice aroma and deep flavor. It does sound like the people who complained added too much of it. Well, we can’t please everyone! 🙂


  5. Wow! Huge on flavors, deep dark flavors complemented by bright tangy flavors. Beautiful combination. To me, this is reminiscent of “borrega en mole”, lamb in mole sauce, rich with cocoa flavor and harissa paste. But you stopped just shy of that and added some high notes with the pomegranate and lime. Such a smart and clever dish!

    Liked by 1 person

    1. Thank you Bob, I’m glad you liked the recipe. You’re right, Mexican mole sauce was definitely the inspiration here. I usually serve my chili con carne with lime and avocado, so decided it would work here as well. Pomegranates are a favorite any time, whenever I can find them fresh, I use them. 🙂

      Liked by 1 person

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