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Navajo Stew

Yield 4 quarts

Ingredients

  • 1 pound dried pinto beans
  • 2 to 2 1/2 pounds boneless leg of lamb, cubed
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 bay leaf
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1/4 teaspoon whole peppercorns
  • 6 cups water
  • 2 (14 1/2-ounce) cans tomatoes, undrained and chopped
  • 1 (15-ounce) can garbanzo beans, drained
  • 1 (10-ounce) package frozen whole kernel corn
  • 1 (10-ounce) package frozen green peas
  • 4 carrots, scraped and sliced
  • 4 potatoes, peeled and cubed
  • Tortillas

How to Make It

  1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans; set aside.

  2. Brown lamb, onion, and garlic in hot oil in a large Dutch oven. Add pinto beans, bay leaf, chili powder, salt, peppercorns, and water. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.

  3. Add remaining ingredients except tortillas; simmer, uncovered, 1 hour or until vegetables and lamb are tender. Remove bay leaf and peppercorns; discard. Serve stew with tortillas.

  4. Add remaining ingredients except tortillas; simmer, uncovered, 1 hour or until vegetables and lamb are tender. Remove bay leaf and peppercorns; discard. Serve stew with tortillas.

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