İspir Beans (Erzurum-Style White Bean Stew with Lamb Tail Fat)

Discard the soaking water, cover the beans with 1,500 ml fresh water, and bring to a boil. Boil vigorously, uncovered, for at least 10 minutes. This first full boil is needed to break down the beans’ natural toxin; do not skip it. Skim off the foam from the surface.

Lower the heat and leave the lid partially open. The pot should stop boiling vigorously and only tremble gently; a rough boil will split the thin skins and break up the beans.

Finely chop the lamb tail fat and render it in a separate skillet over low heat. Once the cracklings are browned, add the diced onion and cook, stirring, until translucent.