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INGREDIENTS
- 300 g large white beans
- 1.6 l beef broth
- 200 g peeled onion
- 6 cloves of garlic
- 600 g lamb leg
- pepper
- salt
- 2 tablespoons lard
- 4 teaspoons sweet paprika
- 70 g tomato paste
- 500 g tomatoes
- 160 g bacon
Instructions
- 1Soak the beans in cold water overnight, drain and rinse them the next day. Put them in a pot, add 1 liter of broth, cover with a lid, and cook on low heat until soft. Drain the soft beans and reserve the broth in which they were cooked.
- 2Peel and finely chop the onion. Peel and crush the garlic. Cut the meat into 3 cm cubes and mix thoroughly with 2 teaspoons of salt.
- 3Heat the lard in a saucepan over medium heat and sauté the onion until golden brown, stirring occasionally. Add the meat and sauté it thoroughly on all sides, stirring frequently, until all the juice released by the meat evaporates, leaving only fat at the bottom of the pan. Add the paprika and tomato paste and mix.
- 4Pour in 600 ml of beef broth, bring to a boil, reduce the heat to one-third, and simmer covered for 50 minutes, stirring occasionally. Add the cooked beans with half of the broth in which they were cooked to the softened meat. Add the garlic and mix thoroughly.
- 5Peel and cut the tomatoes into 1.5×1.5 cm pieces. Cut the bacon into strips and add to the sauce along with the tomatoes. Cook on low heat for another 20 minutes. Finally, season with salt and pepper.
Tip
Large white beans taste best in this dish.
Instead of leg, you can also use shoulder.
Along with sweet paprika, you can add a pinch of hot paprika.
To keep the meat juicy, pour warm broth over it. Beef broth goes best with lamb.
It's better to cook the beans in broth – they will absorb it and have a better taste. In this recipe, you will also use it further.
Roman Vaněk
With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef