Lamb and Lima Bean Stew (Recipe)

Lamb and beans are a wonderful pairing.  With its herbs, wine, and tomatoes, this savory stew has Mediterranean overtones.  Feta cheese crumbled over the top with a sprinkling of chopped fresh parsley makes it appealing looking as well.

Ingredients

1 (16 ounce) package dried baby lima beans, rinsed, drained, and picked over

2 medium onions, chopped

2 garlic cloves, minced

1 (14 1/2 ounce) can diced peeled tomatoes

3/4 cup dry white wine

2 cups water

1 teaspoon dried marjoram

1 teaspoon dry mustard

1/3 cup chopped fresh parsley

2 lemons grated zest from 1, juice from 2

1 tablespoon olive oil

2 1/2 pounds boneless lamb stew meat, trimmed of all fat and cut into 1 1/2 inch cubes

3/4 to 1 cup crumbled feta cheese

Steps

1.  In a 4 quart electric slow cooker, mix together the lima beans, onions, garlic, tomatoes with their liquid, wine, 1 cup of the water, the marjoram, mustard, 3 tablespoons of the parsley, and the lemon zest; mix well.  In a large skillet, heat the olive oil over high heat until hot.  Add half of the lamb and cook, stirring often, until well browned, 5 to 7 minutes.  With a slotted spoon, transfer the lamb to the slow cooker, layering it over the bean mixture.  Repeat with the remaining lamb.

2.  Pour out any fat in the pan. Add the remaining 1 cup water to the skillet and bring to a boil, scraping up any brown bits from the bottom of the pan.  Mix well.  Scrape the mixture into the slow cooker and mix well.

3.  Cover and cook on the low heat setting 7 to 8 hours, or until the beans are just tender.  Do not overcook, or the beans will become mushy.  Just before serving, squeeze the juice from the lemons over the stew.  Sprinkle the top of each serving with a little of the feta cheese and the remaining parsley.