Spanish Lamb Stew with Smoked Paprika, Tomatoes and White Beans

Ingredients

• ¾ cup dry beans, cooked and drained (or use 5 oz. as a substitute for fresh shell beans)
• 5 tablespoon extra virgin olive oil
• 2 pounds lamb stew meat, cut from the shoulder or leg, cut into 1-inch pieces
• 1 yellow onion, minced
• 2 tablespoons all-purpose flour
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 ½ cups tomatoes, peeled, seeded and diced, fresh or canned
• 1 bay leaf
• 2 pounds fresh shell beans, shelled
• ½ pound chorizo, sliced
• Extra virgin olive oil
• 1 teaspoon sweet paprika
• ½ teaspoon pimenton
• 2 cloves garlic, sliced
• Hot green chilis, optional