Country Bean Stew

This is an excellent stew to make with your Easter Dinner lamb left-overs...

The original recipe is from Better Homes & Gardens, of course i changed it up a bit:

Ingredients:
3 cups water

3/4 cup red cooking wine

2 cups chicken broth

3 tbs olive oil
2 cups dry Great Northern beans (i used a cooked, tri-bean version with kidney, pinto and white)
3 large carrots, coarsely chopped
12 ounces lean boneless lamb, cut into cubes
8 ounces bulk Italian sausage (i used a portabello mushroom, chicken & turkey sausage)
3 medium onions, coarsely chopped

3 celery stalks, finely chopped
3 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/4 cup snipped fresh parsley ( i used dried parsley)

1-2 avocados, diced

Directions:

1. In a large pot, cook lamb, garlic, onions, and sausage in olive oil on medium low heat 6-8 minutes.

2. Add red wine, celery and carrots, and saute 10 minutes. Add chicken broth, water, and remaining spices. Simmer for another 25 minutes covered. Serve topped with avocado and your favorite homemade biscuits. Makes 6 servings.

You can also do this in the crockpot with soaked, rinsed, uncooked beans, and uncooked meat. It takes 7-8 hours on low and about 4 on high.