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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
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.
