A duo.

Today I’ve got a couple of recipes for you – a tasty looking stew and a relatively simple lamb roast for Easter.

Pinto Bean Stew

Serves 6

1 cup dried pinto beans
2 cups cold water
½ cup chopped carrot
2 garlic cloves, minced
¾ teaspoon chili powder
½ teaspoon salt
Dash of cayenne pepper
1 package (16 ounces) frozen corn, thawed
1 large onion, chopped
1 medium green pepper, chopped
1 can (14 to 15 ounces) diced tomatoes, undrained
2 to 3 teaspoons balsamic vinegar
¼ teaspoon sugar

Place beans in a large saucepan. Adde enough water to cover beans by 2 inches. Bring to a boil, then boil for 2 minutes.

Remove from heat, cover, and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to pan.

Add cold water, carrot, garlic, chili powder, salt, and cayenne. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes or until beans are almost tender.

In a nonstick skillet coated with cooking spray, saute corn, onion, and green pepper until tender. Add to bean mixture.

Cover and cook for 45 minutes. Stir in tomatoes, vinegar, and sugar. Cook 5 minutes longer or until heated through.

Source: Taste of Home’s Big Book of Soup, © 2005 Taste of Home Books

Crown Roast of Lamb With Rosemary

Serves 5

1/4 cup chopped fresh rosemary 12 garlic cloves, minced 2 tablespoons fresh oregano, chopped 1 tablespoon salt 2 teaspoons ground black pepper 1 lean crown roast of lamb with 14 chops (two 7-rib racks of lamb tied together) 2 ½ tablespoons extra-virgin olive oil Fresh parsley (for garnish)

Preheat oven to 450°F. Mix rosemary, garlic, oregano, salt, and black pepper in a small bowl.

Place lamb on large baking sheet and brush with olive oil. Rub herb mixture over lamb. Cover bones loosely with sheet of foil and roast until an instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium-rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).

Transfer lamb to platter and let stand, 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.