Suggested Recipes Kidney Bean Recipe

Lamb Chops with Dark Red Kidney Beans and Swiss Chard

ingredients

12 rib lamb chops (3/4 inches thick) trimmed of excess fat

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp olive oil

3/4 lb swiss chard, stems discarded, leaves torn into bite size pieces

1 - 15 oz can dark red kidney beans, rinsed and drained

1 roasted red pepper from jar, sliced

1 tsp minced garlic

3 tbsp chopped fresh oregano and parsley

1 tsp grated lemon zest

2 tbsp lemon juice

Directions

Season lamb chops with half the salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add half the chops and cook 2-3 minutes per side for medium doneness. Transfer to a plate and loosely cover with foil while cooking remaining chops. Add to plate and cover with foil. Discard all but 1 1/2 T fat from skillet. Add Swiss chard and saute 1 minute until wilted. Add dark red kidney beans, red pepper, garlic, and oregano and continue to saute 2 minutes. Remove from heat; stir in lemon zest, lemon juice and remaining salt and pepper. Spoon the dark red kidney bean mixture onto plates and top each with 3 lamb chops.