CHILI BEANS WITH LAMB

This recipe needs to be marinated for 12 hours, such a very long time to prepare for such a delicious and fantastic meal. The chili bean adds the spice to the lamb that makes it more tastier. If you want a healthy and delicious meal try the chili beans with lamb.

Serves :

Preparation Time :

12 hours

Cooking Time :

2 hours

Preparation Method :

Rinse the beans in cold water. Cover with the vegetable stock and soak for 12 hours.
The following day add the red wine, bring to the boil and boil hard for 5 minutes.
Reduce the heat and cook the beans gently for about 30 minutes.
Meanwhile, blanch the tomatoes in boiling water for 30 seconds, rinse in cold water and peel. Dice the tomatoes, removing the seeds.
Peel and finely chop the onion and garlic. Heat the oil in a saucepan.
Cook the minced lamb over a moderate to high heat, stirring continuously, until it is grey in color and of crumbly texture.
Add the onion and garlic and fry until transparent. Add the tomatoes and cook until they form a juice.
Add the beans and their cooking liquid and stir in well. Season with the oregano and a generous pinch of chili powder.
Bring to the boil, then cover the pan and cook over a low heat for about 1 ½ hours until the beans are tender but not mushy.
Stir frequently as it cooks, adding a little more stock from time to time if necessary.
Season to taste with salt and chili powder.
Serve sprinkled with parsley.

INGREDIENTS

150 grams each dried pinto beans, dried red kidney beans, black beans and white haricot beans
500 ml vegetable stock
300 ml dry red wine
1½ kg ripe tomatoes
2 large onions
2 clove garlic
4 tablespoons Cooking oil
1 kg minced lean lamb
2 tablespoon dried oregano
Hot chili powder
Salt
3 tablespoons chopped parsley