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Recipe Summary

Yield:
4 quarts
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Source

Oxmoor House Homestyle Recipes