Recipes & Techniques: Lamb and Kidney Bean Stew

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: 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. back to top

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