MEMORIES FROM DECEMBER 2016: My Ground Lamb Baby Meatballs and Beans Stew with Avocado
Beat the cold days with my baby lamb meatballs and pink beans stew, so comforting! Make it today.
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $8.60 or 2.15 per serving
Difficulty Level: _X_ Easy ____ Intermediate ____ Advanced
2 cups of soften pink beans (or use 2 cans (15.5 oz. ea.) of Goya Pink Beans ($1.50)
2 cups of beef stock or broth ($1.25)
1 ½ cups of diced hash brown (.35)
1 envelope of Sazón for flavor and color (.15)
1 envelope chicken bouillon to-taste (.15)
1 tsp olive oil to pan-sear the lamb (.25)
1 tsp. Adobo to season the lamb (.15)
1 tbsp. Chopped dried onions (.20)
½ lb. ground lamb ($3.00)
2 tbsp. Piquillo pepper (.50)
Chopped scallions (.10)
1 avocado ($1.00)
Season the ground lamb with adobo, add the chopped onion, make baby meatballs using a teaspoon to measure and refrigerate.
In a med-size pot add the pink beans (if canned, drain and rinse), beef stock and bring to a boil. Add the Sazón and chicken bouillon reduce to med low and cover, cook for 5 minutes.
Add the diced hash brown potatoes to the beans and cook for about 5 minutes until soft.
Meantime, pan sear the baby meatballs in 1 tsp. of olive oil.
Add the Piquillo chopped peppers and any herbs you have at home to the meatballs.
Add the cooked meatball to the beans and cook for 5 minutes.
To serve, garnish with chopped scallions and a slice of avocado on top with lots of pepper.
HACK: You can serve my stew as is, or add a slice of garlic and parmesan bread, or a bowl of rice, or a bowl of egg noodles on the side. “Yummotto”, sounds Italian right?
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.