Rich and tender lamb simmers in a tomato-based sauce, redolent of onion, garlic and thyme, along with slices of sausage and plump navy beans.

Simmered Beans and Lamb

1 tablespoon vegetable oil
1/2 pound boneless sirloin lamb roast, cubed
1/2 pound link sausage, sliced
1/2 cup chopped onion
1 garlic clove, crushed
2 (15-ounce) cans white or navy beans, drained and rinsed
1 (8-ounce) can tomato sauce
2 tablespoons chili sauce
1/2 teaspoon crushed thyme
1/2 teaspoon ground black pepper
1 teaspoon beef bouillon granules

1. Heat oil in a deep saucepan on medium-high heat until a drop of water sizzles in the pan; add lamb, cooking, stirring frequently, until browned, 5 to 7 minutes. Add sausage, onion and garlic. Cook for 3 to 4 minutes, then stir in beans, tomato sauce, chili sauce, thyme, pepper and bouillon; stir to mix well.
2. Simmer for 10 to 15 minutes, stirring frequently, until thoroughly heated. Serve hot, over bowls of rice, if desired.

Makes 6 servings.