Ben Collver wrote to Dave Drum <=-

lately. Split pea soup, lentil soup, etc. I'll let the red beans &
rice cook long so they get nice and soft.

I'm not much into crunchy beans. Sorta jarring when you encounter one. Which is why I generally sort/pick over my beans so as to not try and
cook pebbles to softness. Bv)=

Are you pulling my legume? :P I never eat crunchy beans. Sometimes i cook them more to the chewy end of the spectrum, but today i intend to cook them "melt in your mouth" soft, and mash half of them up against
the side of the pot.

I do generally sort/pick through them too. I've found rocks and dirt clods, which would be bad for mastication.

Them's the crunchy beenz I was referencing. Those rocks never soften
up - not matter how long you cook them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooked Lamb Shoulder w/Green Beans
Categories: Lamb/mutton, Vegetables, Herbs, Chilies
Yield: 5 servings

3 lb Boneless lamb shoulder
- roast
Salt & pepper
1 tb Rough chopped garlic
4 Rosemary sprigs
6 Bay leaves
1/2 ts Ground allspice
1/2 ts Ground cloves
1 tb Extra-virgin olive oil; more
- for drizzling
1 lb Green beans
Red-pepper flakes
2 tb Chopped parsley, garnish
2 tb Chopped dill; garnish
2 tb Chopped mint; garnish

Prepare a covered gas or charcoal grill for medium
indirect heat, or heat an oven to 325 degrees.

If the roast is tied, remove netting or string. Lay the
roast on a work surface and open it flat. Sprinkle the
insides with salt, pepper and chopped garlic. Reroll the
roast (no need to tie it), leaving the garlic inside.
Place the roast seam side down in a small roasting pan
or 9" X 13" baking dish just big enough to hold it.

Tuck rosemary and bay leaves under the meat. Season the
top with salt and pepper, allspice and cloves. Drizzle
with olive oil and smear the oil over the surface. Add 1
cup water to the pan.

Cover the pan tightly with aluminum foil and place in a
covered gas or charcoal grill, on set up for medium
indirect heat, or in a 325-degree oven. Cook until the
meat is fork-tender, 3 to 3 1/2 hours. (Be sure to
remove the foil after about 2 1/2 hours, so that the
meat browns.) From time to time, check that there’s
still about 2 inches of liquid at the bottom of the
roasting pan, adding more water as necessary. When the
meat is done, set aside until cool enough to handle,
then tear into large shreds, reserving any of the
remaining concentrated pan juices and skim the fat.

Meanwhile, bring a pot of water to the boil and add
salt. Blanch beans for about 1 minute, then remove
spread out on a baking sheet to cool.

When ready to serve, heat 1 tablespoon olive oil in a
wide skillet over medium heat. When hot, add blanched
beans and cook for 1 minute, then add a pinch of
red-pepper flakes, the pan juices and shredded meat, and
cook just a bit longer, until everything is warmed
through, tossing well. Taste and adjust seasoning.
Transfer to a serving dish. Sprinkle with parsley, dill
and mint.

By: David Tanis

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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