BEST TURKISH BEANS WITH PICKLED TOMATOES RECIPE – HOW TO MAKE …
Provided by: 177MILKSTREET.COM
Total time: 3 hours
Cook time: 3 hours
Yield: 6 Servings
|1 pound dried cannellini beans, soaked overnight and drained|
|1 12- to 16-ounce lamb shank|
|1 large yellow onion, chopped (about 2 cups)|
|4 tablespoons (½ stick) salted butter|
|8 garlic cloves, peeled and smashed|
|4 thyme sprigs|
|2 bay leaves|
|1 teaspoon paprika|
|1 teaspoon red pepper flakes|
|1 14½-ounce can diced tomatoes, drained|
|Kosher salt and ground black pepper|
|1/2 cup chopped fresh parsley|
|2 tablespoons chopped fresh dill, plus more to serve|
|2 tablespoons pomegranate molasses, plus more to serve|
|Whole-milk yogurt and extra-virgin olive oil, to serve|
|Pickled tomatoes, to serve|
- Heat the oven to 325ºF with a rack in the middle position. In a large oven-safe pot or Dutch oven over high heat, combine 5 ½ cups water, the beans, shank, onion, butter, garlic, thyme, bay leaves, paprika and red pepper flakes. Bring to a boil, then cover and transfer to the oven. Bake for 1 hour 15 minutes.
- Remove the pot from the oven. Stir in the tomatoes and 1 teaspoon salt. Return, uncovered, to the oven and bake until the beans are fully tender and creamy and the liquid is slightly thickened, another 1 hour 15 minutes.
Transfer the pot to a rack. Remove the lamb shank and set aside. Discard the thyme sprigs and bay leaves.
- When cool enough to handle, remove the lamb meat from the bone, discarding fat, gristle and bone. Finely chop the meat and stir into the beans. Stir in the parsley, dill and molasses.
Taste and season with salt and pepper. Serve with yogurt, olive oil, pomegranate molasses and dill. Top with pickled tomatoes.