This is a hearty and rich Turkish stew made with white beans and diced lamb or beef slowly cooked in a tomato sauce. It is packed with lots of flavors and is the ultimate comfort dish for cold winter nights.
Ingredients:
- 2 15 oz cans cannellini beans - drained
- 1 tbsp olive oil
- 1.5 lb diced lamb
- 1 large onion - diced
- 3 cloves garlic - minced
- 2+ cups fresh tomatoes - chopped
- 4 oz baby portobello - cut up
- 1/4 tsp crushed Aleppo pepper - more for extra heat
- 1 can tomato paste
- 32 oz beef stock or chicken stock
- 1/4 tsp black pepper
- 1/2 tsp cumin - more if you love cumin
- 1 tsp salt
Preparation:
Preheat the oven to 355° F. Toss the meat with a bit of olive oil, salt and pepper.
Place a heavy-based pan or Dutch oven on medium to high heat. When hot, add the olive oil and brown the meat.
Add onion and garlic, saute until translucent and add mushrooms. Add the tomatoes and stir in the tomato paste. Add the pre-cooked beans along with salt, pepper, and cumin.
Pour in the beef stock or chicken stock and stir well. Make sure there is enough liquid to cover the beans.
Cover the pan with the lid and cook in the oven for 1 hour or until the meat and beans are soft. Make sure to check every 20 minutes and give it a stir.
Blessed be... and happy cooking!