Turkish White Bean & Lamb Stew (Kuru Fasulye)

• 15 ounces white beans Cans of, Great Northern Beans or Cannellini Beans
• 1/2 pound lamb Cubed, or Beef
• 1 medium tomato Peeled, diced
• 2 tablespoons tomato paste
• 15 ounces water
• salt
• pepper
• red pepper flakes
• beef bone marrow Optional

1. Prepare this White Bean Lamb recipe by placing the beef bone marrow in a pot and cook on medium heat for about 5 minutes (2-3 minutes a side). You do not need to add oil to the pan first as the bone marrow softens and is naturally oily when it starts to cook. Once cooked, set aside.
2. Dice the lamb or beef, then season with salt on both sides. Add them to the same pot as you cooked the beef bone marrow. Allow the meat to cook on medium heat for about 2-3 minutes.
3. Add the tomato paste and make sure to blend thoroughly with the meat.
4. Add the cooked beef bone marrow back in the pot, along with the beans.
5. Add about 15 oz of water, then increase the heat to bring it to a boil.
6. Allow to cook at a boil for about 1-2 minutes, then lower the heat to low. Then allow to cook for about 25-30 minutes. Once cooked, you can scoop out the bone marrow into the stew or eat it separately as a delicacy!

white beans, lamb, tomato, tomato paste, water, salt, pepper, red pepper, beef bone

Taken from www.yummly.com/recipe/Turkish-White-Bean-_-Lamb-Stew-_Kuru-Fasulye_-1677558 (may not work)