Lamb confit with beans

It's an easy one to make... but you need to be patient... It's not a "I'm hungry right here and right now" kind of recipe ;))



* Preparation time: 20min
* Cooking time: 255min (you have been warned....)


Ingredients:
1 de-boned and de-fatted lamb shoulder (that's from original recipe; I used filet mignon part)
800 g of Romano beans (in France called "coco beans")
600 g of tomato pulp
1 medium onion
2 garlic cloves
2 tablespoons of olive oil
salt, pepper


Peel the garlic and onion, chop it. Cut lamb into 6cm cubes.
Cut the ends of the beans. Boil water in a large pan and immerse beans. Boil them for 1 minute, then drain and rinse, drain again.
Heat oil in a large cast iron pot. Briefly fry garlic and onion. Add meat cubes and stir until they obtain nice golden color. Pour the tomato pulp. Add salt and pepper. Some paprika/chilli if you like it more spicy (like me ;> ).
Once the tomatoes start simmering, add beans, stir and cover. Simmer for 4 hours (or shorter.. my cooking time for filet mignon was 2,5h) on a very small fire, until the meat and beans are well cooked and tender (almost "mealting" in your mouth ;>). Enjoy hot.

Taking into account that a Lebanese friend of mine, after tasting this dish, said it reminds him his childhood and his grandma's cooking, I think I can consider it a success ;))

Bon appétit :)