Navy/Haricot Bean Stew with Lamb

According to a research performed by a Turkish university, navy bean stew is the most eaten dish in a year by Turkish people. It's such a good reason for you to try. Here is the recipe:

Beans On Pilaf

Navy/Haricot Bean Stew with Lamb
Origin: Turkish
Difficulty: Easy-Moderate

Ingredients:
-(Must) Lamb (1/2 kg or equivalently 1 lbs), diced
-(Must) 2 cups of navy/haricot beans, soaked in water at least 10 hours, 
or 2 cans of bean (it's always tastier to use dried beans, but if you'll use canned beans do not forget to rinse them well) 
-(Must) 3 tbsp butter
-(Optional) 1 tbsp tomato paste
-(Must) 2 onions, chopped
-(Optional) 2 fresh red peppers, chopped
-(Must) 2 tomatoes, diced 
-(Optional) 2 tsp red pepper flakes
-(Optional) Salt, Pepper
-(Optional) Dried chili peppers

Directions:
In a deep pot, melt the butter. Add the meat and cook about 30 minutes in low heat. When it drains it's water, add onion and red peppers, and saute until transparent and soft. If using, add tomato paste and keep sauteing for about 3 more minutes. Add tomatoes and keep cooking until tomatoes soften. Finally, add the beans, spices and 2 liter water. Bring to a boil and reduce to a simmer. Cover the pot and cook until beans are tender, adding more water if needed. The beans should have a little broth when finished cooking, and have a buttery texture. It may take 2 hours. Serve with pilaf, pickles and salad. Bon appetit!

Navy Bean Stew with Lamb

Estimetad Nutrition Values  (by myfitnesspal.com)
Serves:6	Calorie	Carbs	Fat	Protein	Sugar
Per Serving	279 kcal	23 gr	11 gr	23 gr	4 gr