Creamy bean
Creamy bean

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creamy bean. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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To get started with this recipe, we must first prepare a few ingredients. You can cook creamy bean using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Creamy bean:
  1. Get 1 bag frozen green fava beans
  2. Make ready 1 pound chopped lamb shanks
  3. Make ready 6 cup hot water
  4. Take 2 onions
  5. Get bag Spice
  6. Take 5 garlic
  7. Prepare 2 cups yoghurt
  8. Prepare 1 Yolk
  9. Make ready 2 tablespoon cornstarch
  10. Take 1 teaspoon Salt
  11. Take 1 teaspoon peper
  12. Take 1 teaspoon turmeric
  13. Take 1 teaspoon cumin
  14. Get 4 cups meat broth
  15. Prepare 4 tablespoon oil

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Steps to make Creamy bean:
  1. Wash meat then over medium heat With 2 tablespoon oil cook the lamb then after 10 minutes add 6 cups hot water and onion roughly chopped and the spice bag and cook for hour
  2. Using other pot add 2 tablespoon oil start with chopped onion garlic cook to soften add the beans cook for 10 minutes add 2 cups of lamb broth for 20 minutes over medium heat make sure the bean is soft at the end of 20 minutes add salt peper cumin turmeric and mix
  3. Prepare the yoghurt sauce with yolk and cornstarch mix well and add slowly 2 cups of broth to it
  4. Start adding just the meat to bean it supposed to have some broth in it the bean mixture then add the yoghurt mixture on top and cook for half hour I. That time I see if need more broth I will add on top make sure it’s hot when you add it serve with white rice on side enjoy

This vegan pasta recipe is creamy, beany, and you don't even have to break out a blender. But canned beans beat dried beans on convenience. And on any given weeknight, convenience is queen. This is a delicious, healthy supper that's easy to make - especially convenient when dining alone! The recipe calls for pinto beans, but feel free to use any variety - black beans or borlotti beans would also.

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