Lamb and Kidney Bean Stew

Serves: 10 to 12

Time: About 2 hours

INGREDIENTS

1 (6-7 lb.) Butterflied Leg of Lamb

2 packages red kidney beans

4 cloves garlic, crushed

2 medium onions, diced

Water

Salt and freshly ground pepper

2 (8 oz.) cans tomato sauce

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 Suggestion