1 (15-ounce) can cannellini or other white beans, drained
1 (14.5-ounce) can tomato wedges, undrained
1 (10-ounce) package frozen petite green peas
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1/4 teaspoon black pepper
How to Make It
Sprinkle lamb with salt. Heat oil in a large Dutch oven over medium heat. Add lamb; sauté 5 minutes or until browned. Add bell pepper and garlic; sauté 3 minutes. Add water and next 5 ingredients (water through peas); cover, reduce heat, and simmer 40 minutes, stirring occasionally. Add cilantro, sage, and black pepper; simmer 5 minutes.
Note: Substitute 1 pound beef tips for lamb, if desired. Prepare recipe as directed, increasing water from 1/2 cup to 1 cup and simmering from 5 to 15 minutes longer.