Etli kuru Fasulye / Weiße Bohnen mit Fleisch

Serves 6

Ingredients

• 500 g white beans, soaked overnight (dried white beans)
• 1 onion
• 300 g lamb shoulder
• 50 g cooking fat
• 250 g onions, finely chopped
• 25 g tomato purée
• 1 litre stock
• 1 tsp paprika, coarsely ground
• Salt

Preparation

1. Drain the beans, put them in a pot with 1.5 L cold water and the onion and bring to the boil. Remove from the heat and set aside.
2. Cut the meat into six pieces and sear in a dry pot, stirring occasionally, for 10–15 minutes until the juices have reduced.
3. Add the fat and the onions. Fry, stirring, for 4 minutes until the onions are golden. Add the tomato purée and stir for 1 minute. Pour in the stock, stir in the paprika and cook over medium heat for 30–40 minutes.
4. Drain the beans and discard the onion. Add the beans to the meat and cook over medium heat for 20–30 minutes until tender. Salt to taste.
5. If the beans are still firm but have already absorbed all the liquid, add more stock or water and extend the cooking time.
6. Transfer to a serving bowl and serve hot with rice pilaf, ayran and onions crushed with a wooden pestle.

Side dishes: Rice pilaf, ayran, crushed onions