Wednesday, March 26, 2008

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:
3 cups
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

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.

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