Lamb and Kidney Bean Stew

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Cooking Method:
Stewing Stewing
Prep Time :
2 hr 0 min
Servings :
10 - 12
  • Ingredients
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    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
    Pepper, freshly ground


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