Lamb with beans

600 g fat mutton

500 g white beans

2 bulbs

50 g oils

pepper and salt to taste

Rinse the beans the night before, cover with cold water and leave until the next day. In the morning, in the same water to cook it over medium heat until soft (beans must remain whole). Finely chop the onion and fry in oil, add the lamb, fry well together, folded into a saucepan, cover with water, add salt, pepper, close the lid and cook until soft. In the finished lamb, put the strained beans, put a little bit together and serve.