Dried Bean Stew / Ordubad usulu Mash Shorbasi

Preparation time: 10 minutes
Cooking time: 2 hours
Serves 4 to 6

INGREDIENTS

1 cup (8 oz/230g) dried pinto beans, picked over and soaked in cold water overnight
2 tablespoons (30ml) vegetable oil or butter
1 pound (450g) boneless meat (lamb or beef) cut into 1-inch cubes
1 medium onion, peeled and finely chopped
2 tablespoons tomato paste
8 cups water
1 teaspoon salt
½ teaspoon ground black pepper
4 medium potatoes, peeled and cut into halves
4 dried sour plums (optional), pitted
1 tablespoon dried mint

VARIATION: If sour plums are not available, add a slice of lemon or 1 tablespoon freshly squeezed lemon juice to the pot in Step 6.
1. Drain the beans, place them in a pot filled with water (about 4 cups). Bring to a boil and boil for 15 minutes. You will notice the water will get darker from the bean. Remove from heat, drain, rinse well and set aside.

2. Heat the oil over medium heat in a medium non-stick saucepan. Add meat and cook for about 15 minutes or until evenly brown. Stir occasionally at first and frequently when the released liquid has reduced to the oily consistency to prevent meat from burning.

3. Add the onions and cook together for 5 minutes longer or until the onion is transculent.

4. Add tomato paste, mix well and stir-fry for another minute. Toss in the beans, season with salt and pepper. Pour water and bring to a boil.

5. Reduce heat to low. Cover the pan and simmer for about 1 hour and 15 minutes or until meat and beans are just tender (beans should not be mushy).

6. Add potatoes, sour prunes, and dried mint and continue to cook covered over medium heat for another 10 minutes or until potatoes are cooked. Adjust seasoning. If the stew is too thick, add more boiling water to loosen it. It should be hearty but still soupy in consistency.

7. Pour the soup into individual serving bowls and serve immediately with bread.