-
Makes
enough for a meal for two with leftovers, plus an additional meal to stash in the freezer.
Author Notes
I decided to make a stew out of leftover leg of lamb and roasted potatoes from New Year's Eve. —Drew
Ingredients
-
2 cups
white beans, dried
-
2 tablespoons
olive oil
-
1
medium onion, chopped
-
7-8
small carrots, chopped
-
4 cups
roast leg of lamb, cut into chunks.
-
6 cups
whole roasted small potatoes, cut into quarters
-
4 cups
vegetable stock
-
2
bay leaves
-
2 tablespoons
cumin
-
3 cups
canned diced tomatoes
-
salt
-
pepper
Directions
-
Soak beans in water overnight.
-
Heat the oil in a large stew pot or Dutch oven. Add the onions and carrots and cook until they start to soften, 6-8 minutes.
-
Move onions and carrots to the side in the pan and add lamb. Cook for a couple minutes in the oil.
-
Now add the potatoes, beans, vegetable stock and bay leaves to the pot. Add water until beans are covered by about an inch of water.
-
Simmer the stew until the beans are just cooked. Then add tomatoes, cumin, and salt and pepper to taste.
-
Continue to simmer until much of the liquid burns off and the stew has a nice, thick consistency. Taste for seasonings and serve with rice.
See what other Food52ers are saying.