Crock Pot Lamb And Black Bean Casserole

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1 (14 ounce) can mexican-style tomatoes
• 1 (19 ounce) can black beans, rinsed
• 2 tablespoons dry garlic granules
• 2 jalapenos, seeded and chopped
• 1 medium onion, chopped
• 3 carrots, cleaned and chopped into 3/4-inch pieces
• 1 (12 ounce) can canned corn niblets
• 1 celery rib, chopped
• 1/2 cup tomato juice
• 1 teaspoon adobo seasoning (use more if you like spicey)
• 1 cup barbecue sauce (i used bull's eye original)

Recipe

• 1 place all the ingredient except the bbq sauce in your crock pot, stir to mix it up a bit.
• 2 turn on low and leave for 6 hours, add bbq sauce leave for 1 more hour.
• 3 you may speed up the cooking by starting it on high for 2 hours then to low for 2 more add bbq sauce and cook for a further hour on low.
• 4 serve with either noodles or rice.