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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
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Ingredients
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2 cups
white beans, dried
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2 tablespoons
olive oil
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1
medium onion, chopped
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7-8
small carrots, chopped
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4 cups
roast leg of lamb, cut into chunks.
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6 cups
whole roasted small potatoes, cut into quarters
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4 cups
vegetable stock
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2
bay leaves
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2 tablespoons
cumin
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3 cups
canned diced tomatoes
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salt
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pepper
Directions
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Soak beans in water overnight.
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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.
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Move onions and carrots to the side in the pan and add lamb. Cook for a couple minutes in the oil.
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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.
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Simmer the stew until the beans are just cooked. Then add tomatoes, cumin, and salt and pepper to taste.
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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.
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