Lamb and beans are often cooked together in long-simmering stews. Add the vegetables at the last minute so they’ll retain their color and crunch.
To see a printable recipe, click on the link below:
Rosemary White Beans with Lamb
PREPARE a bowl of ice water.
BRING a 4-quart pot of water to a boil over high heat. Add a pinch of salt, then green beans; cook 4 to 6 minutes, until beans are bright green and just tender. Drain beans and transferto ice water to cool 5 minutes. Spread on a towel to dry.
HEAT oil in a large, shallow nonstick skillet over medium-high heat. Season lamb cubes with salt and pepper to taste and add to hot oil. Cook, flipping twice, 5 to 6 minutes, until cubes are lightly browned. Transfer to plate.
ADD onions to hot pan; reduce heat to medium. Cook 3 to 4 minutes, until onions soften; add garlic and stir 3 minutes. Increase heat to medium-high; add rosemary and red wine. Cook 2 minutes.
RETURN lamb to pan; add cannellini beans and broth, stirring. Season with salt and pepper to taste.
COVER pan once liquid is bubbling, and reduce heat to medium-low. Cook 15 minutes, stirring once or twice. Uncover pan and discard the rosemary bundle. Stir in the green beans and parsley. Serve warm.
Per serving (based on 5): 290 calories, 23 g protein, 28 g carbohydrates, 8 g fat, 2 g saturated fat, 45 mg cholesterol, 170 mg sodium, 8 g dietary fiber, 3 g sugar Yield: about 6 cups (4 or 5 servings)
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