Name: White Bean Stew
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g leg of lamb; 800 can White Beans; 1 large onion; 1 large tomato; 2 pieces green pepper; 1 piece Red chili; Some salt; Some pepper; 1 tablespoon butter; 1 tablespoon ketchup

White Bean Stew

by Stupid zhpD

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The native language for this dish is kuru fasulye, which is a very authentic Turkish home cooking. It can be seen everywhere in family dining tables, institutional canteens, and restaurants. White beans are inherently high in nutritional value and rich in vitamins. Together with vegetables such as onions and tomatoes, as well as high-protein, low-fat lamb leg, it is really sour and delicious, but also rich in nutrients. No wonder it is a famous dish that everyone in the country likes to eat. In fact, why is it a famous dish, not only because it tastes good, but because it is easy to prepare, everyone can use it. Guarantee success as soon as you get started. "

White Bean Stew

1. Soak the white beans in clear water overnight to soak. After washing with water. Pour water, a pinch of salt and sugar into the pot, cover and cook until soft.

2. Cut the leg of lamb into 2 cm cubes. Wash with water.

3. Blanch it in boiling water. Drain the water.

4. Add 4 cups of water to the pressure cooker and add lamb.

5. Cook for 20 minutes on high heat and then on low heat. After cooking, remove the lamb

6. Onion peeled and diced

7. Cut green peppers and red peppers into sections separately

8. Tomatoes are mashed

9. Ketchup

10. Melt the butter in a hot pan

11. Add onion and sauté

12. Add green pepper, chili, and lamb in turn and stir fry

13. Then add tomato puree. Stir-fry until water comes out

14. Add tomato sauce, 3 cups of lamb broth, salt and pepper. Upper cover. After the high heat and water are boiled, change to low heat and simmer for 20 minutes.

15. Cook until the soup is thick and the white beans are soft and turn off the heat. Don't open the lid immediately. Simmer for 30 minutes

Tips:
Cook the white beans when they are cooked, and don't cook them too badly. The juice of boiled white beans is thick and seems gelatinous, which is not my favorite flavor, so I removed the boiled juice. If you like a sticky taste, you can add less broth to the mutton soup and use boiled soy juice instead.
This dish is very suitable to be eaten with rice.