Kidney bean and pork stew recipe
Kidney Bean and Pork Stew recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|500 g||dried kidney beans|
|2 kg||smoked knuckle of pork|
|1 clove(s)||garlic, halved|
|4 stalk(s)||celery, chopped|
|2 large||onions, chopped|
|1 tbsp||dried oregano|
|1 tbsp||paprika powder|
|½ tsp||cayenne pepper|
|1 tbsp||freshly ground black pepper|
|800 g||canned tomatoes|
|white wine vinegar|
Soak the beans in plenty of cold water overnight.
Drain the beans and combine with 1 l of fresh water in a saucepan. Add the knuckle of pork, garlic, vegetables, herbs and tomatoes. Bring to a boil. Cover and simmer for 2 hours.
When tender, remove the knuckle of pork and set aside. Take out of the saucepan garlic, bay leaves and the thyme. Cut the meat off the bones.
Fill ¼ of the bean stew into a bowl. Mash the garlic and add into the bowl. Blend the mixture. Return the bean purée and the meat into the stew. Season to taste with salt, pepper and vinegar. Heat the stew until hot again.
Serve with rice or boiled potatoes.
ca. 30 min
ca. 2 hrs
ca. 12 hrs
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