Suggested Recipes Kidney Bean Recipe

Lamb and Dark Red Kidney Bean Stew with Moroccan Flavors

ingredients

2 tbsp all-purpose flour

1 tsp ground cumin

1 tsp coarse salt

1 tsp ground ginger

1/2 tsp ground coriander

1/3 tsp black pepper, freshly ground

12 oz lamb stew meat, cut into 1 inch chunks

2 tsbp extra virgin olive oil

1 cup onion, cut into 1/2 inch chunks

1 1/2 cups chicken broth or water

1 cup carrots, cut into 3/4 inch chunks

1/4 cup raisins

1 cinnamon stick

1 piece (about 1/2 inch square) fresh ginger, peeled

1 cup trimmed green beans, cut into 1 inch pieces

2 tbsp chopped cilantro leaves

1 lemon, cut into wedges

Salt and pepper, to taste

Directions

Combine flour, cumin, salt, ginger, coriander, and pepper in a plastic bag and shake to blend. Pat meat dry with paper towels and add to mixture. Shake to coat. In a large, broad, deep skillet or saute pan, heat oil over medium heat until hot enough to sizzle a piece of meat. Add meat (in batches if necessary) to cook, turning until lightly browned, about 10 minutes. Add onion and dark red kidney beans and cook, stirring, until golden, about 5 minutes. Add broth, carrots, raisins, cinnamon stick, and fresh ginger and heat to a boil, scraping browned bits from bottom of pan. Cover and cook over low heat until meat is fork tender, about 30-45 minutes. Add green beans and cook, covered, until crisp-tender, about 5 minutes. Add salt and pepper to taste. Spoon into bowls. Add cilantro and a squirt of lemon juice to each.