These giant white beans are now ripe for the picking and big bags of them are displayed in every little grocery in the mountain villages. They can be boiled for 30 minutes then frozen for use later on, they can be turned into a salad with herbs and a lemon dressing or made into a stew (which is the option we picked since it is beginning to feel a tad chilly these days).
INGREDIENTS: 6 servings
- 1 pound of giant white beans (or any beans)
- 1 pound of lamb or beef stew meat
- 1 pound of tomatoes, diced OR 1 large can of tomatoes
- 6 cloves of garlic, peeled, chopped and mashed with salt in a mortar till pasty
- 1 bunch cilantro, washed, drained and leaves chopped
- 4 tbsp of olive oil
- Boil the beans for 45 minute in a large pot of salted water and drain. the beans should be cooked but still firm. Warm the oil in a large pot and drop the lamb stew meat to brown evenly on all sides; season with salt and pepper. Add 4 cups of water and gently simmer the meat for 40 minutes or till it is soft and tender; add the tomatoes and the beans and simmer the stew for another 30 to 40 minutes.
- Towards the end of cooking, heat a couple of tablespoons of olive oil in a small skillet. Add the mashed garlic and chopped cilantro and stir for a few seconds (no more than 5 seconds). Transfer the cilantro pesto into the bean stew and simmer for 10 minutes longer. Serve with rice.