Xalda Lamb Casserole with Beans

For 4
120 g dried beans (brown or pink beans) 
1 Bay leaf 
1 Kg of lamb on the bone 
½ Tsp of dried powdered ginger 
3 garlic cloves, chopped 
200 ml water
200 ml red wine 
One small Onion chopped finely 
1 Tbsp of olive oil 
1 sprig of parsley 
1 veg stock cube 
Salt and pepper to season
1.   Place the beans into soak 12 hours before you need them, cover them with twice their volume of water. 
2.   When you are ready to cook the beans drain the water left from soaking them and place them in a pan with the bay leaf, fill the pan with enough water to cover the beans by two fingers depth. Bring slowly to the boil and simmer for two hours, topping up with cold water when needed. (The water should always be about 2 fingers higher than the beans. 
3.   During this time put the lamb in an oven tray, sprinkle with ginger, season with salt and pepper and add 2 chopped garlic cloves. Pour on the wine and water, cover with foil and roast at 180ºC for 2 hours, if would like your lamb to brown you can uncover it for the last 20 minutes. 
4.   15 minutes before the beans are ready pour a tbsp of olive oil in a frying pan and sweat the chopped onion and one garlic clove, this will take about 10 minutes. 
5.   When your onions are transparent and cooked add chopped parsley, fry it slightly all together and finally add this to the beans, along with the stock cube. Take out the bay leaf at this stage. 
6.   When the lamb is done remove it from the oven tray and put to a side to rest.  Pour a little of the bean juice in the oven tray to clean the juices of the meat, and then finally add all the bean stew. 
7.   Put the beans in the oven tray to a side while you carve the lamb in small pieces that then you place on top of the beans. 
8.   Put it all in the oven covered with foil for 15 minutes at 180ºC before serving. 
9.   At the hotel restaurant we serve this dish with green vegetables, but it can also be enjoyed with green salad and bread.
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