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Lamb and Kidney Bean Stew

Cooking method: Stewing
Serves 10 to 12
Total preparation time: 2 hr.

INGREDIENTS

1 (6 to 7 lb.) Butterflied Leg of Lamb
2 packages red kidney beans
4 cloves garlic, crushed
2 medium onions, diced
2 (8 oz.) cans tomato sauce
Water
Pepper, freshly ground

DIRECTIONS

1. Cut lamb into 2-inch cubes and bring to room temperature.

2. Meanwhile, place kidney beans, garlic, and onions in a large pot and add enough cold water to cover. Place over low heat and allow to simmer for about 1 hour, with cover on pot.

3. Now add lamb cubes, salt and pepper to taste, and the tomato sauce. Cover and simmer for about 1 more hour. Take a look now and then and add more water if juice has become too thick.

SERVING SUGGESTIONS

This is such a hearty dish that there really is no need for accompaniments, unless your guests would like some crisp French bread to dunk into that delicious sauce. A green salad with a tart dressing would be a good ending and chilled white or rosé wine a nice go-with.

This recipe is from MEAT by The Lobels

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