Mediterranean Lamb and White Bean Stew

Name: Mediterranean Lamb and White Bean Stew
Total time: 10 h 40 min
Yield: 8
Ingredients: 225 g dried great Northern beans, sorted and rinsed; 45 ml olive oil; 1 onion, chopped; 3 cloves garlic, chopped; 570 g ground lamb; 3 carrots, peeled and diced; 3 stalks celery, diced; 355 ml canned roma tomatoes, with liquid; 60 ml chopped fresh parsley; 5 ml dried thyme; 2.5 ml dried oregano; freshly ground black pepper; salt to taste; 1.5 liters chicken broth; 225 g baby spinach leaves; 115 g feta cheese, crumbled

A hearty lamb stew with great Northern beans, carrots, and celery in a savory tomato broth, finished with spinach and crumbled feta for a satisfying meal.

10 hr 40 min

easy

332kcal

calories

22g

carbohydrates

18g

fat

fiber

21g

protein

462mg

sodium

sugar

Stew Mediterranean

Ingredients

225 g dried great Northern beans, sorted and rinsed

45 ml olive oil

1 onion, chopped

3 cloves garlic, chopped

570 g ground lamb

3 carrots, peeled and diced

3 stalks celery, diced

355 ml canned roma tomatoes, with liquid

60 ml chopped fresh parsley

5 ml dried thyme

2.5 ml dried oregano

freshly ground black pepper

salt to taste

1.5 liters chicken broth

225 g baby spinach leaves

115 g feta cheese, crumbled

Directions

Step 1

In a large bowl, soak dried beans in water for 8 hours or overnight. Drain, rinse, and set aside.

Step 2

In a large stockpot over low heat, warm olive oil. Sauté onion until just beginning to soften, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium, then add lamb and cook for 3 to 4 minutes. Stir in carrots, celery, and tomatoes. Season with parsley, thyme, oregano, pepper, and salt. Add beans and broth. Bring to a boil, then simmer covered over medium-low heat until beans are tender, about 1 hour 30 minutes.

Step 3

In a large saucepan over medium heat, sauté spinach until wilted.

Step 4

Ladle stew into bowls and top with wilted spinach and crumbled feta.