Country Bean Stew
Recipe from Better Homes and Gardens

A trio of meats--lamb, Italian sausage, and ham--make this tomato and bean stew filling and satisfying.


Country Bean Stew

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Servings: Makes 6 servings.
Related Categories: Lamb Stew, Lamb Stew, More Stews, Slow Cooker, Stew
 
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Ingredients
  • 6  cups
    water
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  • 2  cups
    dry Great Northern beans
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  • 3 
    large carrots, coarsely chopped
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  • 12  ounces
    lean boneless lamb, cut into cubes
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  • 8  ounces
    bulk Italian sausage
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  • 3 
    medium onions, coarsely chopped
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  • 3  cloves
    garlic, minced
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  • 3  cups
    water
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  • 1  teaspoon
    instant beef bouillon granules
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  • 1/2  teaspoon
    dried thyme, crushed
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  • 1/2  teaspoon
    dried oregano, crushed
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  • 1/4  cup
    dry red wine
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  • 1/3  cup
    tomato paste (1/2 of a 6-ounce can)
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  • 1/2  cup
    cubed cooked ham
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  • 1/4  cup
    snipped fresh parsley
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Directions
1.
In a large saucepan, combine the 6 cups water and the dry beans. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans; rinse with cold water and drain again.
2.
In a 4- to 5-quart slow cooker, combine beans and carrots. In a large skillet, cook lamb, sausage, onions, and garlic over medium heat until sausage is brown, breaking up sausage as it cooks. Drain off fat. Transfer meat mixture to cooker. Stir in the 3 cups water, the bouillon granules, thyme, and oregano.
3.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
4.
In a small bowl, stir wine into tomato paste; add to mixture in cooker along with ham and parsley. Cover and cook for 15 minutes more. Makes 6 servings.
Nutrition information
Calories 470, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 69 mg, Sodium 732 mg, Carbohydrate 51 g, Fiber 15 g, Protein 35 g. Percent Daily Values are based on a 2,000 calorie diet
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