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This warming French-inspired stew features a mix of beans, lamb, chicken, and veggies simmered to tenderness.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Rinse beans. In a large pot combine beans and the 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pot. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Wipe pot dry.

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  • In the same pot brown lamb, half at a time, in hot oil; drain fat. Return all lamb to the pot. Add beans, carrots, sweet pepper, onion, bouillon granules, Worcestershire sauce, dried thyme (if using), garlic, and bay leaves to the pot. Add 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.

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  • Stir in chicken, tomatoes, salt, and fresh thyme (if using). Return to boiling; reduce heat. Simmer, uncovered, for 30 minutes more. Discard bay leaves. Skim fat if necessary. Season to taste with salt and black pepper.

Nutrition Facts

417 calories; 8 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 79 mg cholesterol; 899 mg sodium. 1115 mg potassium; 49 g carbohydrates; 18 g fiber; 6 g sugar; 39 g protein; 0 g trans fatty acid; 3158 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 137 mcg folate; 2 mcg vitamin b12; 141 mg calcium; 6 mg iron;

Reviews

1 Ratings
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