A wonderful comforting bean stew made with white beans, lamb, pepper paste and spices.
Prep Time:5 minutes
Cook Time:1 hour 20 minutes
Total Time:1 hour 25 minutes
2 cups white beans, uncooked or 4 cups cooked beans
300 g/10.5 oz lamb, diced
2 tablespoons olive oil
1 onion, diced
1/2 cup diced green or red bell pepper
1 ½ tablespoons pepper paste
1/4 cup water
1 teaspoon cumin
1 ½ teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika or red pepper flakes
3 cups hot water
Rinse the white beanswell and soak them overnight. This will help them cook easier.
Put them in a pot the following day, fill it with water. Bring it to boil and simmer until the beans are tender, about 40 minutes. Drain and put it aside.
Meanwhile put the diced lamb in the pot with 1/4 cup water and cook until tender over medium low heat for about 40 minutes. Check if it gets tender enough when it absorbs almost all the water. If it’s not soft enough, add a little water and cook for another about 1o to 15 minutes.
Add olive oil, onions and peppers over the meat in the pot. Cook them together until soft, stirring occasionally.
In a small bowl, thin the red pepper paste with 1/4 cup water and pour it over the meat. Stir well and cook for one or two minutes.
Add in the cooked beans, salt and spices. Stir well.
Pour hot water into the pot, let it simmer covered for about 15 minutes.
Serve hot with rice pilaf on the side.
Keywords: bean stew, white bean recipe, white bean stew, Turkish beans