Caribbean-style Lamb Stew

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can beef broth
• 1 3/4 cups water
• 12 ounces cooked lean boneless lamb, cut into bite-size strips
• 3 plantains, peeled and cubed
• 1 cup chopped tomato
• 0.5 (16 ounce) package frozen pepper stir fry vegetables
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 3 cups hot cooked rice

Recipe

• 1 in a dutch oven combine the beans, broth and water; heat to boiling.
• 2 add the lamb, plantains, and tomatoes to the bean mixture.
• 3 stir in the frozen vegetables, ginger, cumin, the 1/4 teaspoon red pepper, and the salt.
• 4 return miture to boiling; reduce heat and simmer, covered, for 10 minutes or until plantains are tender.
• 5 serve with hot rice.
• 6 if desired, sprinkle with additional crushed red pepper.