1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
1 14 .5-oz. can diced tomatoes
1 Tbsp. minced garlic (6 cloves)
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
1 14-oz. can artichoke hearts, drained and quartered
3 cups fresh baby spinach
3 cups hot cooked orzo (6 oz. uncooked)
Crumbled feta cheese (optional)
Instructions
Trim fat from meat. Cut meat into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker stir together meat, beans, undrained tomatoes, garlic, salt, and oregano.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in drained artichoke hearts and spinach.
To serve, spoon lamb mixture over hot cooked orzo. Sprinkle with crumbled feta cheese. Makes 6 servings.
Originally Submitted
11/3/2010
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