Turkish Kidney Beans Soup

(Kuru Fasulye Corbasi)

~200 gr lamb, cut in cubes
1 cup hot water
1 small onion, finely chopped

1 + 1/2 cup kidney beans, canned, rinsed
1/2 cup beef broth + 1 1/2 cup warm water
1 tbsp butter
1 tsp flour
3 tbsp crushed tomato, canned
1/2 tsp cayenne pepper
Salt
Pepper

Cook the lamb cubes with their own juice. Then add 1 cup hot water and onion. Cook at medium-low heat until the lamb pieces are tender and until all the water evaporates.

Take out the cooked lambs from the pot, put aside. Melt the butter in the same pot, add the flour, stir. Slowly pour in the warm beef broth while stirring constantly. The mixture should blend very well. You can use an egg beater. Then add the cooked lamb and the rest of the ingredients. Cook for about 20 minutes at a little bit under medium heat. Serve with Pickled Long Green Peppers or any kind of pickles by the side while still hot.

2 servings.