1 1/4 cup of white beans (250 g)
6 cups of water
450g of lamb, cut into 2cm cubes
100g of bacon, cut into 1cm cubes
2 medium onions, chopped (200g)
4 cloves of garlic, minced
1 tablespoon of salt
1/2 teaspoon of black pepper
3 tablespoons of olive oil
1 cup of dry white wine
1 can of tomatoes without peel (400g)
1 large carrot, cut into 0.5cm slices (200g)
1 cup of fresh or frozen peas (155g)
1/4 cup of chopped parsley
1/4 cup of chopped chives
1 1/4 cup of white beans (250 g)
6 cups of water
450g of lamb, cut into 2cm cubes
100g of bacon, cut into 1cm cubes
2 medium onions, chopped (200g)
4 cloves of garlic, minced
1 tablespoon of salt
1/2 teaspoon of black pepper
3 tablespoons of olive oil
1 cup of dry white wine
1 can of tomatoes without peel (400g)
1 large carrot, cut into 0.5cm slices (200g)
1 cup of fresh or frozen peas (155g)
1/4 cup of chopped parsley
1/4 cup of chopped chives
Cook the white beans in a pressure cooker with 2 1/2 cups of water, covered and boiling for 25 minutes, or until tender
Remove from heat and let stand under cold running water to stop cooking
Reserve the cooked beans
Fry the lamb, bacon, onion, garlic, salt, and black pepper in a large pan with olive oil over high heat for 15 minutes, or until the lamb is browned
Add the white wine and scrape up any browned bits from the bottom of the pan
Simmer until the liquid has evaporated
Add the cooked beans, canned tomatoes, and 3 cups of water to the pan
Bring to a boil, then reduce heat and simmer for about 1 hour and 20 minutes, or until the lamb is tender
Add the carrot and continue to simmer for another 10 minutes, or until the carrot is tender
Stir in the peas, parsley, and chives
Simmer for an additional 10 minutes, or until the peas are tender
Serve hot.
