One Pot Lamb With Beans

Name: One Pot Lamb With Beans
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 lb diced lamb; 1 None large onion, finely chopped; 2 None medium carrots, thinly sliced; 2 None large tomatoes, diced; 2 large cloves garlic, finely chopped; 1 cup white wine; 1/2 cup tomato paste; 2 (15 oz) cans 4-bean mix, drained, rinsed

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Ingredients

1/4 cup olive oil ⓘ
1 lb diced lamb ⓘ
1 None large onion, finely chopped ⓘ
2 None medium carrots, thinly sliced ⓘ
2 None large tomatoes, diced ⓘ
2 large cloves garlic, finely chopped ⓘ
1 cup white wine ⓘ
1/2 cup tomato paste ⓘ
2 (15 oz) cans 4-bean mix, drained, rinsed ⓘ

Instructions

Heat oil in a large Dutch oven over high heat. Working in batches, cook lamb for 3-4 mins, stirring often, until browned all over.
Add onion, carrots, tomatoes and garlic to pan. Cook for 5 mins, until softened. Add wine, tomato paste and 2 cups water. Season then bring to a boil.
Add beans and reduce heat to low. Simmer, covered, for 20 mins, until lamb and vegetables are tender. Remove from heat. Serve with cilantro, yogurt and lemon wedges.

Nutrition & Diet Analysis (per serving)

643 kcal 32% DV

Protein Fat Carbs

Macronutrients

Protein 16.2g 32% DV

Total Fat 39.6g 51% DV

Carbs 58.3g 21% DV

Fiber 10.9g 39% DV

Sugar 17.8g 36% DV

Electrolytes

Sodium 400.3mg 17% DV

Potassium 2127.8mg 45% DV

Cholesterol 18.3mg 6% DV

Vitamins & Minerals

Vitamin A 970.8mcg 100% DV

Vitamin C 158.2mg 100% DV

Vitamin D 0.1mcg

Calcium 395.5mg 30% DV

Iron 14.1mg 78% DV

Diet fit High-fiber

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).

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).