Smoked pork hock and bean stew

Ingredients

• 300 g dried beans
• 1500 ml water for boiling
• 500 ml warm water for rinsing
• 2 medium onions (300 g)
• 2 medium carrots (240 g)
• 1 medium red pepper (150 g)
• 1 medium green pepper (150 g)
• 1 large tomato (180 g)
• 1 smoked pork hock (800 g)
• 1500 ml water for cooking
• 1 teaspoon salt
• 100 ml tomato juice
• 15 g fresh dill

Preparation

1. Put the beans in the multicooker pot with 1500 ml water. Select MENU, the BOIL function, for 30 minutes, until the beans start to soften. 2. Drain the beans and rinse them with 500 ml warm water. 3. Peel and chop the onions, carrots, peppers and tomato. Put the vegetables in the pot and sauté on the FRY function for 12 minutes, until the onion is translucent. 4. Pat the hock dry with paper towels, clean it and cut it into pieces. Add it to the pot with the beans and 1500 ml water. 5. Select the BAKE function at 150°C for 55 minutes. After 45 minutes, add the salt and tomato juice, then let the program run for another 10 minutes, until the meat is tender. 6. Sprinkle with the chopped dill when the program ends.