Traditional Dry Beans and Lamb

 Hubby brought a whole sack of lamb home the other day; apparently someone he knows had a kurban (sacrifice) and some of the meat came to us!

What is this? An alien?!

At first I was pretty intimidated, I had no idea what to do with it!  it was roughly butchered (as in, whole large cuts of meat), and some parts I couldn’t identify. Some of it was very fatty too (as lamb is prone to be). But if I’ve learned anything, it’s :

When in doubt- stew it out!

So I decided to take some good old fashioned dry beans, and make it even more traditional by throwing in some cubed lamb, specifically the super fatty parts!

Between you and me (I would never admit this to anyone), I used to not be able to cook dry beans.  I wanted to be fancy and add too much to it.  But when you add, it just takes away from the flavor!

There’s nothing like a good ol’ dry beans.  Even in the dog days of summer, it’s always welcome on our table! When I make beans, I make A LOT! Plenty enough for five people or more (even though it’s just the two of us right now).

Ingredients

2c dry beans

2 onions (one whole, one diced)

4 peppers (spicy or not, as you like)

3tbsp tomato paste

3 tbsp oil

2c lamb meat, for stew

water

salt to taste

pepper to taste

Preparation

  1. Either soak the beans over night, or boil them hard (salted, I use 2 tsp salt) for an hour (after half an hour some may be floating, add water to the pot to knock them down, at that time add one whole onion).  I typically use 2:1 ration for water to beans.  But it is really up to you and how watery you want your beans to be.  I usually end up having to add more water down the line anyway…so don’t worry too much about it.
  2. Throw the stew lamb meat into the pot of water, beans, and onion.  If you soaked over night, then start cooking at this point, adding the onion and stew meat at the same time. Let the pot boil while you do step 3.
  3. Dice the remaining onion and pepper (I cut them to the size of my pinkie), and sautee in a pan with the olive oil* and a dash of salt. Add tomato paste and cook until everything melds together. Spoon water from the boiling pot into the tomato paste/veggies pan until the contents are a slurry.
  4. Pour the slurry into the boiling pot and mix well.  Cover and let boil on low for up to 6hrs (depending on how tough your lamb is.  Don’t be afraid to go back and check every hour or so!). Add salt and pepper as needed, towards the end.
  5. Turn off the heat and let sit for half an hour.

 

Serve with pickles and fresh bread.

Afiyet olsun!

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