Bean Meal With Meat Recipe
The number one classic of Turkish cuisine, dry beans provide all the minerals, vitamins and resistance that the body needs during the winter months. You can boil your beans in advance, make them ready to cook, store them in the freezer for a long time, and use them whenever you want, thus saving cooking time. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 30 min.
🕐 Cooking: 50 min.
| Haricot Beans | 2 | Cup | ||
| Lamb Meat Cubes | 250 | Grams | ||
| Dry Onion | 2 | Qty | ||
| Butter | 2 | Tbsp | ||
| Olive Oil | 1 | Tbsp | ||
| Tomato Paste | 1 | Tbsp | ||
| Pepper Paste | 1/2 | Tbsp | ||
| Cayenne (Dried) | 4 | Qty | ||
| Salt | 1 | Tsp | ||
| Water | 3.5 | Cup |
Instructions:
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Sort the onions, cut them into medium sized cubes and transfer them to a deep pan where you heat the butter and oil. Saute until browned.
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Add the coarsely chopped (2cm x2cm) piece of lamb meat to the onions and continue frying until the meat turns brown and the water is absorbed. Add the garlic and fry for a few more minutes.
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Add the pre-boiled beans to the mortar and fry for another five minutes. If you do not have boiled or soaked beans overnight, soak them in hot water for 20 minutes, boil them for 15 minutes and drain the water.
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Add salt and pepper to the beans, dry cayenne pepper if you like it hot, add hot water until it is 3-4 inches above the beans, put on low heat when it boils and cook for 35-40 minutes.
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You can rest your meal from the fire for 5-10 minutes and serve it hot with white rice pilaf. Bon Appetit !
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Note: You can also serve this dish with bulgur pilaf with vegetables, mixed pickles, tzatziki or yoghurt.
Legume Beef & Lamb Pot Meal
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