Braised lamb with beans and tomatoes

Soak the beans in cold water overnight, then drain and rinse the next day. Place them in a pot, pour in 1 liter of stock, cover, and cook over low heat until tender. Drain the tender beans and set the cooking liquid aside.

Finely chop the onion and crush the garlic. Cut the lamb into 3 cm cubes and toss thoroughly with 2 teaspoons of salt.

Heat the lard in a pot over medium heat and sauté the onion until golden brown. Add the meat and fry on all sides, stirring frequently, until all the liquid released by the meat has evaporated and only the fat remains at the bottom of the pot. Then stir in the ground paprika and tomato paste.