Turkish Kidney Bean Soup
200gr Lamb diced into cubes
3 tablespoons of chopped tinned Tomatoes
1 finely chopped small Onion
120ml Beef Stock plus 360ml of warm water
360ml rinsed canned Kidney Beans
240ml hot water
1 tablespoon of Butter
1 teaspoon of Flour
½ teaspoon of Cayenne Pepper
Pinch of Salt
Pinch of Pepper
How to prepare
Brown the lamb in a pan, lightly fry the onion then add warm water.
Cook until the lamb is tender and the water has evaporated.
Remove the lamb from the pan and set aside.
Melt the butter in the same pan add the flour and stir.
Slowly add the beef stock and whisk until the mixture is fully blended.
Add the cooked lamb along with the other ingredients and simmer for 20 minutes.
Serve the soup hot with pickles as a side dish.
The Turkish name of this soup is Kuru Fasulye Corbasi.