pmeheran
Senior Cook
My wife and I are up here in Colorado tending to her brother. Today I decided to make a lamb stew using anasazi beans. The beans are related to pintos, but cook a little quicker and are creamier. If you want to know what they look like, you might try googling it and select images, or go to rancho gordo. We have some basil, oregano, thyme and rosemary growing. I browned the lamb with olive oil and dusted it with unsalted Cavender's greek seasoning just to be lazy. Later I added crushed garlic, diced 1015 sweet onion and chunks of paddy pan squash [they are sort of wheel shaped]. In a while I will pick basil, thyme, oregano and rosemary to go into the stew. The final things will be a dash of cumin, and chopped new mexico green chilis. I promise to take gas-x and zantac, since I am quite allergic to the chilis. Oh well, such is life. Later folks.