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Lamb with White Beans and Tomatoes

Lamb with White Beans and Tomatoes Recipe

  • 2 cups dried white beans (white kidney, Great Northern, or baby limas), soaked overnight in water to cover and drained
  • Salt, to taste
  • 3 tablespoons olive oil
  • 2 pounds boneless lean lamb shoulder, cut into ½-inch dice
  • 3 tablespoons unsalted butter
  • 3 medium-size onions, chopped
  • ½ to ¾ teaspoon hot Hungarian paprika
  • ¾ cup beef stock
  • 1½ tablespoons tomato paste
  • 1 can (14½ ounces) Italian plum tomatoes, drained but juices reserved, chopped
  • 1 green bell pepper, cored, seeded, and diced
  • 1 small green chili pepper, cored, seeded, and diced (wear rubber gloves)
  • 4 cloves garlic, peeled
  • 1 teaspoon sweet Hungarian paprika, plus additional for garnish
  • 1 tablespoon fresh lemon juice, or more to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup chopped fresh parsley, plus additional for garnish
  • Hot cooked rice or bulgur
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 555kcal (28%)
Total Fat 32g (49%)
Saturated Fat 13g (64%)
Cholesterol 92mg (31%)
Total Carbohydrate 37g
Dietary Fiber 9g
Sugars 5g
Protein 32g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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