Ingredients:

1 pound lean, boneless lamb (cut in 2 inch cubes)
˝ teaspoon salt
˝ teaspoon freshly ground pepper
2 tablespoons unsalted butter
4 cloves garlic (finely chopped)
1 tablespoon crumbled dried rosemary or 1 ˝ tablespoon fresh rosemary
1 cup dry white wine
3 cups drained cooked white beans such as cannelloni (rinsed)
2 cans 14 to 16 ounces chopped stewed tomatoes

Directions:

Season the lamb with salt and pepper. In a large skillet, heat the butter. Sauté the lamb over medium heat, turning frequently, until the meat is browned on all sides, about 6 minutes. Add the garlic and rosemary and cook, stirring for 1 minute.

Add the wine and bring to a boil over high heat, stirring up any browned bits clinging to the pan. Add the beans and tomatoes and simmer the stew uncovered over medium - low heat until the meat is no longer pink in the center and the sauce is somewhat reduced and thickened, about 25 minutes.