Lamb and White Bean Stew

Ingredients

• 1 lb lamb stew meat, uncooked

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 1 medium green pepper, chopped

• 1 tsp rosemary

• 3 cups cannned white beans, drained (two 15-ounce cans)

• 2 cups canned tomatoes, (one 15-ounce can)

• 1 tsp freshly ground black pepper

• 1 Tbs balsamic vinegar

A hearty Tuscan style bean stew. Serve with a tossed salad and crusty bread.

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.