Lamb Navy Bean Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Lamb Neck, 0.9 lbs1 package Navy beans, dried3 carrots chopped in chunks4 shallot bulbs roughly chopped2 cups water4 cloves garlic3 stems fresh rosemarysaltpeppermargoramthyme
Makes 6 large servings
Soak beans overnight or do the quick method according to package directions.
In a bean pot or large pot with lid, put in lamb necks, cover with drained & rinsed beans. Cover with chopped shallot and push in cloves of garlic. Push rosemary around edges of pan, Add margoram, thyme, salt, pepper.
Top with chopped carrots and add water and juice from the tomatos over the top.
Cover and bake at 325 after about 4 hours stir and check moisture level. Add more water or beef bouillon as needed. Add tomatoes from the can. Cook another 2 to 4 hours or until beans are soft.
Number of Servings: 6
Recipe submitted by SparkPeople user 45ANDASPIRING.
Soak beans overnight or do the quick method according to package directions.
In a bean pot or large pot with lid, put in lamb necks, cover with drained & rinsed beans. Cover with chopped shallot and push in cloves of garlic. Push rosemary around edges of pan, Add margoram, thyme, salt, pepper.
Top with chopped carrots and add water and juice from the tomatos over the top.
Cover and bake at 325 after about 4 hours stir and check moisture level. Add more water or beef bouillon as needed. Add tomatoes from the can. Cook another 2 to 4 hours or until beans are soft.
Number of Servings: 6
Recipe submitted by SparkPeople user 45ANDASPIRING.
Nutritional Info Amount Per Serving
- Calories: 279.7
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 209.8 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 9.6 g
- Protein: 23.7 g
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