Bean and Lamb Stew
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This recipe will serve 1 to 2 persons, but is easily increased INGREDIENTS 2 tablespoons olive oil 1 lamb chop, cut into cubes 7-ounces *borlotti beans 1 glass white wine 2 garlic cloves, peeled and chopped 2 bay leaves Chopped fresh parsley Heat the oil in a large pan and cook the lamb cubes for a few minutes to brown. Stir the beans, white wine, garlic, and bay leaves into the pan and reduce the heat. Slow cook the stew over a low heat for 15 minutes, or until lamb is tender. Transfer to a serving dish and garnish with chopped fresh parsley. Makes 1 to 2 servings NOTE - Borlotti beans are dried beans and are called by several names in the U.S. According to the USDA, the "cranberry bean" is the same bean as the Italian "borlotti". If you can't locate cranberry beans, an acceptable substitute is the pinto bean, and the second, but not as close, substitute would be red kidney beans.