Prep: 15 minutes

Cook: 8 hours

Makes: 6 servings

1 onion, chopped

2 carrots, chopped

2 ribs celery, chopped

2 cloves garlic, finely chopped

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 bay leaf

1 sprig rosemary

1 pound dried white beans, such as navy or great northern

1 lamb shoulder (2 pounds), trimmed of fat

Olive oil

1 pound baby spinach leaves

Spicy sauce, such as harissa, optional

1 Prep: Heap onion, carrots, celery and half the garlic into a slow cooker. Sprinkle with half the salt and pepper. Toss in bay leaf and rosemary.

2 Boil: Rinse and sort beans. Scrape into a big pot. Fill with cold water to cover by 1 inch. Bring to a boil; boil 1 minute. Pour beans and water into the slow cooker (no need to drain). Make sure water rises 1 inch above the bean line. (If not, add more.)

3 Season: Rub lamb with oil. Season with remaining garlic, salt and pepper. Set lamb on top of beans.

4 Ignore: Cover slow cooker and set on low. Ignore, about 8 hours. Come home to a hearty meal that practically cooked itself.

5 Serve: Discard bay leaf and rosemary. Spoon off any fat. Heap in spinach; cover and let wilt, about 3 minutes. Break up lamb. Scoop beans, spinach and lamb into bowls. Spoon on a little spicy sauce, if you like. Yum, right?