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.
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Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $8.60 or 2.15 per serving
Servings: 4
Difficulty Level: _X_ Easy ____ Intermediate ____ Advanced
 
Ingredients
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)
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Directions
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?