Name: Ground lamb and cranberry beans
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 1 serving
Ingredients: 40 g dried cranberry beans, soaked overnight; 4 oz ground lamb; 3 large egg whites; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 3/4 tsp cumin seed; 1/2 tsp salt; 1 1/2 tsp lemon juice; 1 tbsp fresh parsley, chopped; 1 1/2 cups water; 4 olive oil cooking sprays

Instructions

Prep 20 min · Cook 1 hr 30 min

Drain the soaked beans and place them in a small pot. Cover with the water and bring to a boil. Reduce heat to low, cover, and simmer for 90 minutes until tender. Drain, reserving a tablespoon of the liquid.
While beans finish, heat a skillet over medium-high heat. Add the ground lamb and cook, breaking it into small pieces, until browned and cooked through. Remove the lamb from the pan and drain away all rendered fat. Done when browned and cooked through, 160°F.
Wipe the skillet and coat with cooking spray. Add the onion and cook over medium heat until softened, about 5 minutes. Stir in the garlic and cumin and cook for 1 minute more.
Push the onions to the side. Pour in the egg whites and stir constantly for 1 minute until they form small, soft curds. Fold in the cooked beans, the browned lamb, the salt, and the reserved bean water. Heat through for 1 minute. Done when 160°F in the thickest part.
Remove from the heat and stir in the lemon juice. Transfer the mixture to a shallow bowl and top with the chopped parsley.

Nutrition

Ingredients

Instructions

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