Lamb And Black Bean Stew

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 large onion, chopped
• 1 (12 ounce) lamb tenderloin, cut into 1/2 inch cubes
• 1 (19 ounce) can black beans, drained and rinsed
• 1/4 cup water
• 1 1/2 cups chicken stock
• 3 chorizo sausages, cut into 1/2 inch thick pieces
• 2 bay leaves
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. remove the onion, and place into a saucepan. pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. add cubed lamb, and cook until well browned.
• meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. pour whole beans and bean puree into saucepan along with lamb cubes, chicken stock, chorizo, and bay leaves. bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. season to taste with salt and pepper before serving.