Cover beans with fresh water and cook until half done about 30 minutes. Meanwhile, toss beef with salt and pepper. Heat 1 tablespoon of olive oil in a skillet. Add onion and cook until soft. Add meat and saute for 5 minutes. Cover the skillet and cook over low heat for 10 minutes. Add tomato past and cook stirring until the lamb cubes are well coated. Add cayenne, beans and about 1 cup of the bean cooking liquid or water. Cover and cook for 20 minutes. Remove from heat and allow to cool. Preheat oven to 350 degrees. In mixing bowl, combine the contents of the skillet, parsley, 1/3 cup of bread crumbs, and cheeses. Mix well. Season with salt and pepper and pour in the rose water. Beat the eggs to a froth and add to the mixture. Use remaining oil to coat the bottom of an ovenproof baking dish. Place mixture in dish and sprinkle with remaining bread crumbs. Bake for 12 minutes. Raise oven heat to highest temp and bake for 8 more minutes. Serve hot.
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