Ingredients:
- 1 lb lamb stew
- 1.5 cup uncooked great northern beans (soaked in water overnight)
- 1 large onion
- 2 large tomatoes
- 1/3 cup olive oil or butter
- 1/ teaspoon salt
We recommend using a pressure cooker for this recipe but if you do not own one, you can use a heavy pot suitable for low-heat, long-time cooking.
Rinse the beans in plenty of running water.
Put the beans in your pot or pressure cooker, add enough water to cover them and boil with the lid open for five minutes. Drain and discard the water. The purpose of this initial cooking is to reduce the stomach gas.
Finely chop the onions, set aside.
Finely chop the tomatoes, set aside.
Heat the butter or olive oil in the pot, sautee the onions at medium heat until they are soft and shiny .
Add the lamb and continue sauteeing for about five more minutes.
Add the beans, tomatoes and salt. Add sufficient water to cover the beans.
If you are using a pressure cooker, cook for 25 minutes after the pressure cooker reaches the optimum pressure. Without a pressure cooker, bring to a boil, reduce heat and simmer for about 2 hours.
Serve with the Classic Turkish Rice Pilaf and pickles.