Lamb and White Bean Stew
Serves 6
4 shoulder lamb chops (about 2 lbs or 900 g), trimmed of fat
1 1/2 cups (about 1/2 lb or 225 g) dry white beans, washed and picked
over
2 cups (500 ml) canned diced tomatoes
1 cup (250 ml) onion, diced
1 cup (250 ml) leek, diced
2 tablespoons garlic, coarsely chopped
1 sprig fresh thyme and 1 sprig fresh sage, or1 teaspoon (5 ml) herbes
de Provence
1 1/2 teaspoons (7 ml) salt
1 teaspoon (5 ml) pepper
2 teaspoons (10 ml) Worcestershire sauce
3 cups (750 ml) cold water
Pressure Cooker Recipes
Directions:
Place all ingredients into the pressure cooker. Lock lid into place and
bring to pressure, then lower heat and cook for the suggested time.
Allow pressure to drop by the quick release method [2] or automatic
release method [3] and remove the lid. Let the stew rest for a few
minutes until the fat rises to the surface. Spoon off and discard as
much fat as possible. Add more salt and pepper as needed.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure
cooker?): Cook for 40 minutes on high pressure.
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