1/14 cup of white beans (250g)
450g lamb shoulder, cut into 2cm cubes
100g smoked bacon, cut into 1cm cubes
2 medium onions (200g), chopped
4 cloves garlic, crushed
1 tablespoon salt
1 peppercorn
3 tablespoons olive oil
1 cup white wine (240ml)
1 can of peeled tomatoes (400g)
4 cups water (960ml)
1 large carrot (200g), cut into 0.5cm slices
1 cup fresh or frozen peas (155g)
1/4 cup chopped parsley (20g)
1/4 cup chopped green scallions (20g)
1/14 cup of white beans (250g)
450g lamb shoulder, cut into 2cm cubes
100g smoked bacon, cut into 1cm cubes
2 medium onions (200g), chopped
4 cloves garlic, crushed
1 tablespoon salt
1 peppercorn
3 tablespoons olive oil
1 cup white wine (240ml)
1 can of peeled tomatoes (400g)
4 cups water (960ml)
1 large carrot (200g), cut into 0.5cm slices
1 cup fresh or frozen peas (155g)
1/4 cup chopped parsley (20g)
1/4 cup chopped green scallions (20g)
In a pressure cooker, place the white beans and 2 1/2 cups of water (600ml),
close the lid and bring to a boil (when it starts to steam)
Reduce heat and cook until the beans are tender (about 25 minutes)
Place the cooker under running water and let the steam escape: Open the cooker, drain the liquid and reserve the beans
In a large pot, over high heat, brown the lamb shoulder, bacon, onion, garlic, salt, and pepper in olive oil, stirring occasionally until the meat is golden (about 15 minutes)
Add the white wine, scraping the bottom of the pot with a wooden spoon until it evaporates (about 5 minutes)
Add the reserved beans, tomato, and 3 cups of water (720ml) and bring to a boil
Reduce heat to low, cover the pot, and cook until the meat is tender (about 1 hour and 20 minutes)
Add the carrot, add enough water to cover, and cook until the carrot is tender (about 10 minutes)
Combine the peas, parsley, and scallions, mix well, and cook until the peas are tender (about 10 minutes)
Serve in a bowl
500 calories per serving
