Best Lamb White Bean And Sausage Stew Recipes

Lamb White Bean and Sausage Stew image

Provided by dicentra

Categories Lamb/Sheep

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb boneless lamb, cubed
8 ounces dried white beans
2 cups chicken broth
1/2 cup dry white wine (or chicken broth)
8 ounces smoked sausage, sliced
1 cup chopped onion
3 carrots, sliced
1 garlic clove, minced
3/4 teaspoon dried rosemary
3/4 dried oregano
1 bay leaf
1 (16 ounce) can diced tomatoes
salt and pepper

Steps:

Combine all ingredients except salt, pepper and tomatoes in slow cooker.
Cover and cook on low until beans are tender, 7-8 hours; adding tomatoes during the last 30 minutes.
Discard bay leaf and season to taste with salt and pepper.

Nutrition Facts : Calories 518, Fat 28.7, SaturatedFat 11.2, Cholesterol 78.9, Sodium 657.5, Carbohydrate 32.3, Fiber 8, Sugar 6.2, Protein 29.3

Lamb and White Bean Stew image

Provided by dicentra

Categories Lamb/Sheep

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless leg of lamb, cut into 1 1/2 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
4 garlic cloves, chopped
1 cup dry white wine or 1 cup vermouth
2 teaspoons dried rosemary, crumbled
2 (15 ounce) cans white beans, drained
2 (14 ounce) cans stewed tomatoes

Steps:

Season lamb with salt and pepper. In a large skillet, heat oil over medium high heat.
Add lamb and cook, turning so all sides brown lightly, 3-4 minutes.
Add garlic and cook, stirring, until soft and fragrant, about 1 minute.
Add wine and rosemary and bring to a boil over high heat, stirring up the browned bits from the bottom of the pan.
Add beans and tomatoes. Bring to a boil again, reduce heat to medium-low and cook uncovered until meat is no longer pink in center and sauce is somewhat reduced, about 10 minutes.

Nutrition Facts : Calories 667, Fat 32.2, SaturatedFat 11.4, Cholesterol 93.9, Sodium 699.1, Carbohydrate 49, Fiber 10.2, Sugar 7, Protein 38.5

Lamb and Bulgur Stew with White Beans image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
1/2 pound ground lamb
2/3 cup bulgur
3/4 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
2 teaspoons sweet paprika
1 can (28 ounces) diced plum tomatoes
2 cups water
1 can (14.5 ounces) gigante or cannellini beans, drained and rinsed
5 ounces baby spinach (about 5 cups)
3 1/2 ounces feta cheese (about 2/3 cup), plus more for garnish
1 tablespoon fresh oregano leaves, plus more for garnish

Steps:

Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.
Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.