Lamb and White Bean Stew
by Helen W
Posted February 12, 2007

Things to prepare:

1 cup Great Northern white beans
2 pounds boneless lamb cut into cubes
2 1/4 ounce cans low sodium vegetable or chicken broth
1 1/4 ounce can diced tomatoes (If fresh, ripe tomatoes are available, they can be peeled and diced and used in place of the canned tomatoes and juice)
1 tablespoon olive oil
1 teaspoons salt
1 teaspoon oregano
2 medium onions, chopped
3 carrots, peeled and thinly sliced
1 rib celery, chopped (optional)
black pepper

Instructions:

1) Put beans in a large saucepan, cover with water and bring to a boil. Let boil for five minutes. Turn off the heat and let stand covered for one hour. Drain beans, rinsing them with fresh water.
2) In a Dutch oven or similar pot, brown the lamb on all sides in the olive oil. You may have to do this in batches. Add onions and celery, if using, and saut� until the vegetables have softened. Add the carrots, drained beans, and broth. If there is not enough liquid to cover the meat, beans and vegetables, add water as needed. Cover and simmer for two hours.
3) Add tomatoes (with their juice), salt, pepper and oregano. Simmer another 30 minutes.
4) Serve with some crusty bread.

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