Lamb and White Bean Stew

Related recipes: Beans and Grains, Corn-Free, Dairy-Free, Egg-Free, Fall, Garlic, Herbs, High Fibre, Lamb, Low-Fat, Main Courses, Onions, Soya-Free, Sweet Pepper, Tomatoes, Wheat-Free, Winter

A hearty Tuscan style bean stew. Serve with a tossed salad and crusty bread.

Ingredients

1 pound (455g) lamb stew meat, uncooked

1 medium onion, chopped

4 cloves garlic, minced

1 medium green pepper, chopped

1 tsp (1g) rosemary

3 cups (425g) cannned white beans, drained (two 15-ounce cans)

2 cups (425g) canned tomatoes, (one 15-ounce can)

1 tsp (4g) freshly ground black pepper

1 Tbsp (15mL) balsamic vinegar

Directions

Heat oil in a large dutch oven. Add lamb and brown over medium heat. Add onions, garlic, green pepper, and rosemary and cook, stirring, for 5 minutes.

Add beans, canned tomatoes and water and bring to a boil.

Reduce heat, cover, and simmer for 1 hour.

Add pepper and vinegar and cook for 5 more minutes.

Nutrition Facts
Calories: 284
Total Fat: 10g
% Calories from fat: 29%
Protein: 21g
Carbohydrate: 30g
Cholesterol: 42mg
Sodium: 157mg