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Turkish Lamb & Bean Stew

1 1/2 cups white beans, soaked
4 cups water
2 tbsp. EVOO
1/2 lb. lamb shoulder, cut into small pieces
1 med. yellow onion, chopped
3 garlic cloves, minced
2 tomatoes, peeled and diced
1 tbsp. tomato paste
1 tsp. Aleppo or Marash chile flakes
1 tsp.black pepper
salt to taste
1/4 cup parsley, chopped, for garnish

Add drained beans to pot.  Add 3 cups water. Bring to boil, lower heat, cover and simmer 45-50 min., until beans are tender, adding more water if necessary.

While beans cook, heat a skillet over med heat, add EVOO.  Add lamb pieces and brown around the edges.

Add onion and garlic to meat, cook 2-3 min., lower heat, add chopped tomatoes, tomato paste, crushed red pepper, black pepper and 1 cup warm water.  Cover and cook over med-low heat for 40-45 min.

Add beans with cooking liquid to meat mixture and cook for another 35-40 min., until beans are very tender.  Garnish with copped parsley.  Serve with rice, onion salad and pickled cucumber.  Serves 4-6

Onion Salad:
Mix 1/2 yellow onion sliced with 1 tsp. sumac, salt to taste and 1 tsp. chopped parsley.  Drizzle with 1 tsp. EVOO and stir to combine.

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