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Drain soaked beans and rinse well.
Brown the lamb:
Heat peanut oil in a large pot over medium heat. Add lamb pieces and brown on all sides for about 5–7 minutes.
Sauté vegetables:
Add onions, celery, carrots, and garlic to the pot. Cook until softened, about 5 minutes.
Add beans and seasoning:
Stir in the white beans and hot pepper. Season with salt.
Add liquid:
Pour enough water or stock to cover the ingredients by about 2 inches.
Simmer:
Bring to a boil, reduce heat, cover, and simmer gently for 1.5 to 2 hours or until beans and lamb are tender. Check occasionally and add more liquid if needed.
Adjust seasoning:
Taste and adjust salt and pepper as desired.
Serving & Storage Tips
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