red beans and shredded lamb steak
Ingredients
- Cooking spray
- 1 cup leeks, sliced thinly
- ½ cup sweet onions, diced
- 2 Tbl. garlic, minced
- 6+ cups water
- 2 tsp. sea salt
- 2 tsp. coarse ground pepper
- 1 lb. small dry red beans
- 1 ½ lb. lamb steak, bone in
- 2 cups V8 spicy juice
Instructions
- Coat the bottom of a heavy large pot (with lid) with cooking spray. Turn to medium heat, add the leeks, onions, garlic and more cooking spray. Sauté about 3-4 minutes.
- Add the water, salt, pepper, beans and steak. Increase heat to high and bring to a boil for about 15 minutes. Reduce heat to medium (with a simmering boil). Put the lid slightly askew to let steam escape and cook about 45 to 60 minutes. Add more water to cover the beans (about 2-3"). Continue cooking another 45 minutes (lid askew).
- Add the V8 juice. Cover and cook another about 60 minutes until the beans are tender. (You may need to add more water.) Remove the tender steak and shred. Return the meat to the pot. Turn heat to simmer, cover and keep warm until ready to serve.
Notes
The beans should be tender in about 3 hours.
It's important to keep them covered about 2-3 inches w/liquid (water and the V8 juice) as they cook.
The broth will thicken a lot. It will be like a gravy. The meat will be super tender making it easy to shred.
We love green onions as a garnish.
Serve with a squeeze of lime juice and sour cream. Chopped olives are great, too!
https://allyskitchen.com/red-beans-and-shredded-lamb-steak/
