Servings: 4

Preparation Time: 120 min

Ingredients

• 250 g white beans
• 750 ml water
• 1 carrot
• 1 celery stalk
• 1 onion
• 2 cloves of garlic
• 500 g tomatoes
• 500 g lean
• Lamb (from Shoulder or leg)
• 1 cube of vegetables broth
• 3-4 sprigs of parsley
• coriander
• salt
• pepper
• 2 tbsp tomato paste
• 1 shot of red wine

Method

1. Soak the beans in 750ml water overnight.
2. Clean, wash and coarsely chop the celery and carrot.
3. Peel the onion and garlic and cut into fine cubes. Skin and dice the tomatoes.
4. Cut the lamb into 2-3 cm pieces.
5. Cover and cook the beans, celery, carrot, onions and garlic with the stock cube in the soaking water for 30 minutes. Then add the lamb and the diced tomatoes.
6. Season generously with parsley, coriander, salt, pepper, tomato paste and red wine and cook for another 30 minutes.
7. Serve sprinkled with parsley. Serve with flat bread.

Nutrition facts (Per Servings)

• Kcal: 493
• Protein: 38.6 g
• Fat: 24.1 g
• Carbohydrates: 29.5 g