1/14 cup white beans, drained and rinsed
450g lamb, cut into 2cm cubes
100g smoked bacon, cut into 1cm cubes
2 medium onions, chopped
4 cloves garlic, minced
1 tablespoon salt
1 dash black pepper
3 tablespoons olive oil
1 cup white wine
1 can (400g) crushed tomatoes
4 cups water
1 large carrot, peeled and cut into 0.5cm slices
1 cup fresh or frozen peas
1/4 cup chopped parsley
1/4 cup chopped green onions
1/14 cup white beans, drained and rinsed
450g lamb, cut into 2cm cubes
100g smoked bacon, cut into 1cm cubes
2 medium onions, chopped
4 cloves garlic, minced
1 tablespoon salt
1 dash black pepper
3 tablespoons olive oil
1 cup white wine
1 can (400g) crushed tomatoes
4 cups water
1 large carrot, peeled and cut into 0.5cm slices
1 cup fresh or frozen peas
1/4 cup chopped parsley
1/4 cup chopped green onions
In a pressure cooker, combine the white beans and 2 1/2 cups of water (600ml), cover and bring to a boil over high heat
Reduce heat to low 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, bacon, onions, garlic, salt, and black pepper in olive oil, stirring occasionally, until the lamb is golden (about 15 minutes)
Add the white wine, scraping the bottom of the pot with a spoon until it evaporates (about 5 minutes)
Add the reserved beans, tomatoes, and 3 cups of water (720ml) and bring to a boil
Reduce heat to low, cover the pot, and cook until the lamb is tender (about 1 hour and 20 minutes)
Add the carrot, pour in any remaining water, and cook until the carrot is tender (about 10 minutes)
Combine the peas, parsley, and green onions, stir well, and cook until the peas are tender (about 10 minutes)
Serve.
