Description
Offer to cook a flavorful and hearty dish of beans and cured pork belly.
Ingredients
-
Beans
300 g
-
Pork
600 g
-
Carrots
1 piece
-
Onion
2 piece
-
Bay leaf
2 piece
-
Black pepper
10 piece
-
Thyme
1 tsp
-
Starch
1 Tbsp
-
Tomato paste
2 Tbsp
-
Dill
1 tsp
-
Salt
-
Pepper white
0.25 tsp
-
Olive oil
2 Tbsp
Cooking
For this dish use large white beans. Unfortunately, I didn't find any so I made this dish of small white beans Blanche TM "Mistral". Beans soaked in cold water overnight.
Washed beans, I give to drain the water.
In a pan spread the beans, add the pork, cut into 2-3 large pieces (pork is recommended to take with small veins of fat), Bay leaves, peeled and cut into 2 pieces onion (1 piece), peeled carrots, black peppercorns, dried thyme.
Add to a pot of cold water, to just cover the beans with meat.
On the stove, bring the ingredients to a boil, lower the fire to minimum.
Cook beans with meat with the lid closed, until cooked beans. Remove the pan from the stove. In a bowl pour about 5 tablespoons of broth from the pan, add the tomato paste, stir well, then add the starch, stir again until no lumps. Pour the mixture into the pan, add peeled and chopped into small cubes onion.
Add salt to taste (keep in mind that the meat will keep salt), white pepper, olive oil. Boiled carrots out of the pan and cut into small cubes, then add to the pot.
The ingredients in the pot, gently mix and cook on the stove some more with the lid closed on slow fire until soft onions.
Take out of pans and large pieces of meat, cut them into pieces, sprinkle beans with meat dried dill. Bon appétit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.