Emeril's Stick To Your Ribs Lamb, Potato And White Bean Stew | Emerils.com

Ingredients

• 1 pound dried navy, green flageolet or lima beans, picked over and rinsed
• 1/4 cup Confectioners' sugar
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 pounds boneless leg of lamb, cut into 1 1/2 inch pieces (*shoulder may also be used)
• 3 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 2 1/2 cups coarsely chopped onions
• 1 cup red wine
• 6 cloves garlic, peeled and smashed
• 2 bay leaves
• 2 tablespoons chopped parsley
• 1 1/2 teaspoons chopped thyme
• 1 teaspoon paprika
• 1/4 teaspoon Cayenne pepper
• 2 large baking potatoes, peeled and cut into 1/8-inch pieces
• 2/3 cup tomato puree or 1 cup peeled, seeded and diced tomato