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Greek Style Beans and Lamb
1 pound small white beans -- dried
1 cup onion -- chopped
2 tablespoons olive oil
1 1/2 pounds boneless lamb -- cut in 1-inch cubes
2 garlic clove -- minced
2 teaspoons salt
1/2 teaspoon oregano -- crushed
1/2 teaspoon pepper
1 bay leaf
1 cup tomato -- peeled, diced
lemon juice -- to taste
fresh parsley -- to taste
Soak beans, drain and rinse. Add 6 cups fresh water; cover and simmer about 1 hour or until nearly tender. Drain. In Dutch oven or heavy kettle, saute onion in olive oil. Add lamb and brown on all sides. Add beans, 1 1/4 cups water and seasonings. Simmer, covered, 45 minutes. Add tomato and 1/4 cup chopped parsley. Additional water may be added if necessary. Simmer, covered, about 20 minutes longer or until beans and lamb are tender. Sprinkle with lemon juice; garnish with additional chopped parsley.
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