Kidney Beans with Lamb

(Kuzu Etli Kuru Fasulye)

1 can kidney beans (540 ml), gently washed and drained
150 gr lamb, cut in cubes
1/2 cubanelle pepper, chopped
1 medium tomato, peeled, diced
2 green onions, chopped
1 tbsp crushed tomato, in can
50 ml extra virgin olive oil
1 + 3/4 cup hot water
Salt
Pepper

Cook the lamb cubes with their own juice. Then add the rest of the ingredients with 1 cup of hot water, except the kidney beans. Cook over medium-low heat until most of the water evaporates and the lamb pieces soften. Then add the kidney beans with 3/4 cup of hot water. Cover the lid halfway and cook for 15 minutes over medium heat. If necessary, add a little bit more hot water.

Makes 2-3 servings.

* If you use dry kidney beans, you should boil them first until they soften, then drain. Add it with all the ingredients with 1 3/4 cup hot water.

Meal Ideas:
- Vegetable Soup, Pilaf with Orzo, Raisin Compote and Flour Helva.