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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound dried pinto beans |
2 to 2 1/2 pounds boneless leg of lamb, cubed |
2 medium onions, chopped |
2 cloves garlic, minced |
2 tablespoons vegetable oil |
1 bay leaf |
1 tablespoon chili powder |
2 teaspoons salt |
1/4 teaspoon whole peppercorns |
6 cups water |
2 (14 1/2-ounce) cans tomatoes, undrained and chopped |
1 (15-ounce) can garbanzo beans, drained |
1 (10-ounce) package frozen whole kernel corn |
1 (10-ounce) package frozen green peas |
4 carrots, scraped and sliced |
4 potatoes, peeled and cubed |
tortillas |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans; set aside.
2. Brown lamb, onion, and garlic in hot oil in a large Dutch oven. Add pinto beans, bay leaf, chili powder, salt, peppercorns, and water. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.
3. Add remaining ingredients except tortillas; simmer, uncovered, 1 hour or until vegetables and lamb are tender. Remove bay leaf and peppercorns; discard. Serve stew with tortillas.
4. Add remaining ingredients except tortillas; simmer, uncovered, 1 hour or until vegetables and lamb are tender. Remove bay leaf and peppercorns; discard. Serve stew with tortillas.
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