Lamb and White Beans

Hugh calls this cassoulet, but it is much healthier and easier to prepare than a traditional cassoulet. Nonetheless, it does have the right comfort food factor. I do it in my crockpot, but it would work well in a roasting pan in the oven too, or with a long slow simmer on the stovetop. You can brown the lamb and saute the onions, garlic and carrots first, but I have gotten lazy and don't bother. I don't notice a big difference. Serve with mashed potatoes, rice or crusty bread and a green salad.

Lamb and White Bean Stew

6-8 lamb chops
1 jar of pureed tomatoes, or marinara sauce, 700 ml or thereabouts
1/2 jar water
1 onion, diced
4 cloves garlic, minced
2-4 carrots, chopped
2 tsps herbes de provence
1 tin cannelini/navy beans, rinsed

Put all ingredients except beans into the crockpot and cook on low for 5-6 hours. Add beans and serve once warmed through, about 1/2 hour later.