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Country Bean Stew

Source of Recipe

Hometown Cooking, Oct 2000


List of Ingredients

2 cups dry great northern beans
3 large carrots -- coarsely chopped (1 1/2 cups)
3/4 pound lean boneless lamb -- cut into cubes
1/2 pound bulk italian sausage
3 medium onions -- coarsely chopped (1 1/2 cups)
3 cloves garlic -- minced
1 teaspoon instant beef bouillon granules
1/2 teaspoon dried thyme -- crushed
1/2 teaspoon dried oregano -- crushed
1/4 cup dry red wine
1/3 cup tomato paste
1/2 a 6-ounce can
1/2 cup cubed cooked ham
1/4 cup snipped fresh parsley


Recipe

In a large saucepan, combine 6 cups water and beans. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain beans; rinse with cool water and drain again. Place beans and carrots in a 3 1/2-, 4-, or 5-quart electric crockery cooker. In a large skillet, cook lamb, sausage, onions, and garlic over medium heat until sausage is no longer pink, breaking up sausage as it cooks. Drain off fat. Transfer meat mixture to cooker. Stir in 3 cups water, bouillon, thyme, and oregano. (:over; cook on high-heat setting 4 to 5 hours or until beans are tender. Stir wine into tomato paste. Add to mixture in cooker along with ham and parsley. Cover and cook for 15 minutes more. Makes 6 servings.