Lamb and White Bean Casserole Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
HealthyHigh Protein
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Large, sliced | |
| Garlic | 1 Clove (5gm) | |
| Salt | 1/2 Teaspoon | |
| Basil leaves | 1/2 Teaspoon, dried | |
| Rosemary leaves | 1/4 Teaspoon, dried | |
| Tomatoes | 1 Can (10oz) | |
| Parsley | 1 Tablespoon, chopped | |
| Lamb - 2 cups cooked, cut into 1-inch pieces | ||
| White kidney beans - 2 cans (1-lb, 4-oz size), drained | ||
| Bay leaf | 1 | |
Directions
GETTING READY
1) Preheat oven moderate to 350F.
MAKING
2) In 3-quart saucepan heat 2 tablespoons butter.
3) Add onion and garlic and sauté for 3 minutes.
4) Mix salt, basil and rosemary.
5) Break up whole tomatoes with fork and add.
6) Simmer and cook uncovered for 20 minutes.
7) Mix parsley, lamb and kidney beans.
8) Transfer content into a 2-quart casserole.
9) Garnish with bay leaf.
10) Bake for 30 minutes.
SERVING
11) Serve hot.
1) Preheat oven moderate to 350F.
MAKING
2) In 3-quart saucepan heat 2 tablespoons butter.
3) Add onion and garlic and sauté for 3 minutes.
4) Mix salt, basil and rosemary.
5) Break up whole tomatoes with fork and add.
6) Simmer and cook uncovered for 20 minutes.
7) Mix parsley, lamb and kidney beans.
8) Transfer content into a 2-quart casserole.
9) Garnish with bay leaf.
10) Bake for 30 minutes.
SERVING
11) Serve hot.
Chef
