Bean stew with pork ribs

Bean stew with smoked pork belly

Total time: 3 hours
Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
Number of servings: 4-6

Who doesn’t love a traditional, tasty, and comforting dish? Bean stew with smoked pork belly is a meal that not only fills you with energy but also brings to mind warm family dinners. This recipe has deep roots in culinary tradition, serving as a symbol of comfort and joy, perfect for chilly autumn or winter days.

Ingredients:
- 200 g dried beans (preferably white or yellow)
- 300 g smoked pork belly
- 1 dried onion
- 1 green onion
- 3-4 carrots
- 1 parsley root
- 1 tomato
- 1 yellow bell pepper
- 100 ml tomato juice
- Oil (preferably sunflower oil or olive oil)
- Salt, pepper, paprika (sweet or hot, depending on preference)
- Fresh dill

Preparation

1. Preparing the beans: Start by washing the dried beans under cold running water. Place the beans in a large bowl and cover them with cold water, allowing them to soak overnight. This step is essential as it helps reduce cooking time and improves digestibility.

2. Preparing the pork belly: Once the beans have soaked, take the smoked pork belly, wash it, and cut it into larger pieces. This will add extra flavor and a smoky taste to the dish.

3. Cleaning and chopping the vegetables: Peel the dried onion, carrots, parsley root, and yellow bell pepper. Chop the dried onion finely, while the other vegetables can be sliced into rounds or cubes, according to preference. These vegetables will enrich the texture and aroma of the stew.

4. Boiling the beans: Place the beans in a pot with fresh water, bring to a boil, and let them cook for 10-15 minutes. After boiling, drain the water and transfer the beans to another pot with hot water. Add the smoked pork belly and the finely chopped dried onion. Sprinkle with salt to taste and let everything simmer on low heat until the beans become soft (about 1-1.5 hours).

5. Preparing the sauce: In a separate pan, add a little oil and sauté the finely chopped green onion along with the carrots, parsley root, and yellow bell pepper. Sauté for 5-7 minutes until they become slightly golden. Add a little paprika to enhance the flavors.

6. Finalizing the stew: Once the beans are cooked and the water has reduced, add the sautéed vegetable mixture to the pot with the beans. Add pepper and tomato juice, mixing well. Let everything boil together for 20-30 minutes until the sauce thickens and the flavors combine perfectly.

7. Serving: Finally, add the finely chopped fresh dill, mix gently, and let it sit for a few minutes to infuse the flavors. The bean stew is served hot, alongside a slice of fresh bread or steaming polenta.

Suggestions and variations

- For a more intense flavor, you can add a teaspoon of tomato paste to the sautéed vegetable mixture.
- If you prefer a lighter version, you can replace the pork belly with chicken or mushrooms for a vegetarian option.
- For an extra aroma, you can add a few bay leaves during the boiling process.

Nutritional benefits

Beans are an excellent source of plant-based protein, fiber, B vitamins, and essential minerals such as iron and magnesium. While smoked pork belly is fattier, it brings a rich and hearty flavor, contributing to the protein intake. This dish is ideal for a hearty and nourishing meal.

Frequently asked questions

- Can I use canned beans? Yes, but the cooking time will be significantly reduced. Make sure to rinse them well before adding them to the recipe.
- How long can I keep the stew? You can store the bean stew in the refrigerator for 3-4 days. The flavor often improves after being left in the fridge.
- What wine pairs well with this dish? A light red wine or a dry white wine can perfectly complement this dish.

In conclusion, bean stew with smoked pork belly is not just a meal, but a culinary experience that brings together tradition, comfort, and flavor. Don’t hesitate to try it and adapt it to your tastes, turning every meal into a celebration! Enjoy your meal!