Lamb, Red Beans And Tomatoes
A hearty, flavorful dish combining tender lamb, red beans, and tomatoes, seasoned with chili and herbs. Perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- Mix together the chopped onion, chopped parsley, and minced garlic.
- Cut the cooked lamb into small pieces.
- Brown the lamb in a small amount of oil or in its own fat.
- Add the onion mixture and sauté for 5 minutes.
- Add the canned tomatoes, chili powder, and salt if needed; stir in the red beans.
- Simmer the mixture for about 20 minutes.
- Serve hot, very good with cornbread.
Tips & Substitutions
For a richer flavor, use leftover roast lamb that has been marinated or seasoned. If you don't have lamb, beef or turkey can be good substitutes. For a vegetarian option, try using mushrooms or tempeh instead of meat. Adjust the chili powder to your heat preference, and consider adding bell peppers or corn for extra texture. This dish also pairs wonderfully with cornbread, perfect for soaking up the sauce.
Serving Suggestions
Serve this hearty dish hot, garnished with fresh chopped parsley. It pairs beautifully with cornbread or crusty bread to soak up the flavorful sauce. For a complete meal, consider serving it with a side salad or steamed vegetables. This dish is also great for meal prep and can be enjoyed as leftovers for lunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to prevent drying out and warm on the stove over low heat, stirring occasionally. Alternatively, you can microwave it in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lamb, Red Beans And Tomatoes contains roughly 63 calories, with 3g protein, 10g carbohydrates, and 3g fat. It is an excellent source of vitamin A (26% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 947mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, you can use dried beans, but you'll need to soak and cook them beforehand. Make sure to adjust the cooking time accordingly, as dried beans take longer to soften. Typically, you'll want to soak them overnight and then cook them until tender before adding them to the dish.
What spices can I add for more flavor?
In addition to chili powder, you can add cumin, paprika, or even a dash of cayenne for heat. Herbs like oregano or thyme can also enhance the flavor profile. Feel free to experiment with your favorite spices to make it your own.
Is this dish suitable for freezing?
Yes, this dish freezes well. Allow it to cool completely, then transfer to an airtight container. It can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove or in the microwave until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).