Italian Lung Bean Stew Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Onion | 1 , sliced | |
| Garlic | 1 Clove (5 gm), minced | |
| Parsley sprigs | 1 , minced | |
| Celery stalk and top | 1 , chopped | |
| Veal lungs | 2 Pound, cubed | |
| Cranberry juice | 1⁄4 Cup (4 tbs) | |
| Stock | 1⁄4 Cup (4 tbs) | |
| Tomatoes | 1 Cup (16 tbs), stewed | |
| Salt | 1⁄4 Teaspoon | |
| Nutritional yeast | 3 Tablespoon | |
| Sweet basil | 1⁄2 Teaspoon | |
| Kidney beans | 1 Cup (16 tbs), cooked | |
| Bacon strip | 2 , broiled, minced |
Directions
Heat oil.
Saute onion, garlic, parsley, celery and lungs.
Add cranberry juice, stock, tomatoes, salt and yeast.
Cover.
Simmer for 20 minutes.
Add sweet basil and beans.
Cover again and simmer for 1 hour longer.
Garnish with bacon bits.
Saute onion, garlic, parsley, celery and lungs.
Add cranberry juice, stock, tomatoes, salt and yeast.
Cover.
Simmer for 20 minutes.
Add sweet basil and beans.
Cover again and simmer for 1 hour longer.
Garnish with bacon bits.
Chef
