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Lamb And White Bean Casserole

fast.cook's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Onion 1 Large, sliced
  Garlic 1 Clove (5 gm), crushed
  Salt 1⁄2 Teaspoon
  Basil leaves 1⁄2 Teaspoon, dried
  Rosemary leaves 1⁄4 Teaspoon, dried
  Canned tomatoes 16 Ounce, undrained
  Parsley 1 Tablespoon, chopped
  Lamb 2 Cup (32 tbs), cooked, cut into 1-inch pieces
  Canned white kidney beans 40 Ounce, drained (2 cans, 1-lb, 4-oz each)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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