Brazilian Black Bean And Lamb Stew

Total Time: 9 hrs 30 mins Preparation Time: 30 mins Cook Time: 9 hrs

Ingredients

• Servings: 8
• 6 ounces bacon, minced
• 3 onions, minced
• 1/4 cup tomato paste
• 6 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 cup water
• 4 cups low sodium chicken broth, plus extra if needed
• 1 lb dried black beans, picked over and rinsed
• 1 lb kielbasa, halved lengthwise and sliced 1/2 inch thick
• 2 bay leaves
• 1 (3 lb) boneless lamb butt, trimmed and cut into 1-inch chunks
• salt
• pepper

Recipe

• 1 cook bacon in a large skillet over med-high heat until crisp, about 5 minutes.
• 2 stir in onion, tomato paste, garlic, chili powder, cumin, and coriander; cook until onions are softened and lightly browned, 8-10 minutes.
• 3 stir in water, scraping up any browned bits; transfer to slow cooker.
• 4 stir broth, beans, kielbasa, and bay leaves into slow cooker.
• 5 season lamb with salt and pepper and nestle into slow cooker.
• 6 cover and cook until lamb is tender, 9-11 hours on low or 5-7 hours on high.
• 7 let stew settle for 5 minutes, then remove fat from surface using large spoon.
• 8 discard bay leaves (adjust stew consistency with additional broth if needed).
• 9 season to taste with salt and pepper; serve with brazilian hot sauce.