Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entree a richer texture.
- 2 cups dried white beans, such as cannellini
- 2-3 chiles de árbol
- 2 medium yellow onions (1 halved, 1 finely chopped)
- 1⁄4 cup extra-virgin olive oil
- 1 (6-oz.) lamb blade chop
- 3 cloves garlic, finely chopped
- 1 large banana pepper or Italian frying pepper, stemmed, seeded, and chopped
- 1 1⁄2 cups tomato sauce
- 1 dried ground aleppo pepper or paprika
- 1⁄2 tsp. dried oregano
- 2 medium tomatoes, halved and grated, skins discarded
- 1 3⁄4 cups chicken broth
- Kosher salt, to taste
- 1 lemon, cut into wedges
Put beans into a 6-qt. saucepan, cover with 10 cups water, and let soak overnight. Add chiles de árbol and halved onion to the pan and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Discard onion and drain beans and chiles; set aside.
Heat oil in a 4-qt. saucepan over high heat. Add lamb and cook, turning once, until browned, 8 minutes. Add remaining onions, garlic, and banana pepper and cook, stirring occasionally, until softened, about 8 minutes. Add tomato sauce, aleppo pepper, oregano, and grated tomatoes and cook, stirring occasionally, until the mixture is very thick, about 10 minutes. Add chicken broth and the reserved beans and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the flavors have melded, about 15 minutes more.
Transfer lamb to a plate and chop it into small pieces; discard bone. Return lamb to saucepan. Season beans with salt; ladle beans into bowls and squeeze lemon wedges over the top.