Lamb Stew with Beans and Tomatoes

Soak the beans in cold water overnight. The next day, drain and rinse them well. Place the beans in a pot, add 1 liter of beef broth, cover with a lid, and simmer over low heat until the beans are tender. Drain the cooked beans and reserve the broth they were cooked in.

Peel the onion and chop it finely. Peel the garlic and crush it. Cut the lamb meat into approximately 3 cm cubes and mix well with salt.

In a spacious pot, melt the lard over medium heat and sauté the onion until golden. Add the meat and brown it well on all sides until all the liquid released by the meat evaporates and only the fat remains in the pot. Add the paprika and tomato paste, mixing well.