Bean Stew with Smoked Meat
When I found a piece of smoked pig head at the butcher, complete with ear, skin, and cheek, I knew I had to make a hearty bean stew with smoked meat. I didn't follow a fixed recipe; I added the ingredients as I cooked, based on what felt right. It's a dish I often return to, especially when I want something filling with a smoky flavor, but without waiting hours for a pork knuckle to boil.
Quick Info
Total Time: Approximately 1 hour and 30 minutes
Preparation Time: 15-20 minutes
Cooking Time: 1 hour + 15 minutes after adding the beans
Servings: 6-8
Difficulty: Easy to medium
Recipe Type: Main dish, suitable for a hearty lunch or dinner
Ingredients
- A piece of smoked pork (about 1 kg; I used a pig head with ear, skin, and cheek)
- 2 large cans of beans (one white and one red, or dried beans boiled separately)
- 1 large onion
- 1 bell pepper (any kind; I prefer colorful)
- 1 carrot
- 2 tablespoons red pepper paste
- 1 teaspoon sweet paprika
- 2 tablespoons tomato paste
- 1 glass of white wine (about 150 ml)
- Olive oil (for sautéing)
- Salt
- Pepper
- 2 bay leaves
- A sprig of thyme
- A pinch of cumin
- 1 piri-piri pepper (optional; be cautious with its heat)
- Fresh coriander (a few sprigs, for garnish)
Preparation Method
1. Rinse the piece of smoked meat under cold running water. If it's a pig head, ear, or skin, ensure there are no impurities. Cut the meat into cubes or suitable slices.
2. Slice the onion into thin strips (julienne). Place a larger pot on the heat, add olive oil, and let the onion soften over medium heat. Don't rush; it should become translucent and soft, not just superficially fried.
3. Once the onion is ready, add the bell pepper, cut into suitable cubes. Stir and let it cook for another 2-3 minutes, then add the peeled carrot, diced into small cubes. This will enhance the flavor and texture of the dish.
4. Add the bay leaves, cover the pot, and let them sweat for about 5 minutes. The vegetables should soften slightly, not fry hard.
5. Add the paprika and the two tablespoons of red pepper paste. Stir quickly to avoid burning the paprika.
6. Incorporate the two tablespoons of tomato paste, then add the cut smoked meat. Mix everything in the pot so that the meat pieces are coated with the sauce.
7. Pour in the white wine and add hot water (enough to cover the ingredients well). It's better to add water gradually than to dilute too much from the start.
8. Season with salt and pepper to taste, add a sprig of thyme and a little cumin. Cover the pot and let it simmer for about 1 hour on low heat. If the liquid reduces too quickly, add a bit of hot water.
9. Check the pieces of smoked meat. When they are well cooked and tender, add the drained beans (from the can, if using). I added both white and red beans.
10. Let it simmer for another 10-15 minutes to combine the flavors. Add the chopped piri-piri pepper or leave it whole if you can handle the heat. Be careful; it adds a significant kick, as I only used one and it was quite noticeable.
11. Finally, add the chopped fresh coriander and turn off the heat. Stir a few times.
12. Let the stew rest for a bit before serving; the flavors will meld beautifully.
Why I Make This Recipe Often
I love it because it's filling, doesn't require much effort, and can be adapted based on the smoked meat I have on hand. The fact that it cooks faster than a pork knuckle is a plus. It remains tasty the next day, and the gelatinous texture from the ear or cheek is exactly what I sometimes crave.
Tips and Variations
Tips
- If using dried beans, they need to be boiled beforehand; do not add them raw.
- Be cautious with the amount of piri-piri; it is very spicy.
- If the smoked meat is very salty, you can soak it in cold water for an hour before cooking to reduce the saltiness.
- Use a large pot, so you have enough room to stir and cook without the risk of overflowing.
- Do not burn the paprika when adding it, or it will turn bitter.
Substitutions
- You can use any type of smoked pork – ribs, ham, bacon, or even meat from the head if you can find it.
- The bell pepper can also be a capia if you want a stronger flavor.
- If you don't have red pepper paste, you can use some chopped roasted pepper or more paprika.
Variations
- You can also add smoked sausage or bacon if you have them. Add it at the same step as the smoked meat.
- For a more herbal flavor, add fresh parsley at the end.
- You can adjust the amounts of beans based on how hearty you want the main dish to be.
Serving Ideas
I love to serve it with boiled white rice rather than bread. It creates a nice contrast and isn't as heavy. A glass of dry red wine pairs well if you want to keep the rustic theme.
Frequently Asked Questions
1. Can I use only one type of bean?
Yes, it's not mandatory to use two types. You can use just white or just red beans, depending on what you have on hand.
2. Does the dish become too salty if the smoked meat is very salty?
It's possible. You can soak the meat in cold water beforehand or adjust the salt only after tasting towards the end.
3. Can I make the recipe without white wine?
Yes, if you prefer not to use alcohol, you can omit it. You can add a little lemon juice at the end for acidity.
4. Can it be made with other smoked meats besides pork?
You can try using smoked beef or even turkey, but the flavor will be quite different.
5. Can I use hot peppers instead of piri-piri?
Yes, but adjust the quantity, as a small piri-piri can be spicier than a regular hot pepper.
Nutritional Values
Estimated per serving (out of 8):
- Calories: Approximately 450 kcal
- Protein: 25 g
- Fat: 18 g
- Carbohydrates: 40 g
Values may vary based on the type and amount of smoked meat and beans used. It is a hearty dish, rich in protein and fiber.
Storage and Reheating
It keeps well in the refrigerator in a sealed container for up to 3 days. When reheating, it thickens a bit, but you can add a tablespoon of water. I do not recommend freezing, as the texture of the beans does not remain pleasant.
When I found a piece of smoked pig head at the butcher, complete with ear, skin, and cheek, I knew I had to make a hearty bean stew with smoked meat. I didn't follow a fixed recipe; I added the ingredients as I cooked, based on what felt right. It's a dish I often return to, especially when I want something filling with a smoky flavor, but without waiting hours for a pork knuckle to boil.
Quick Info
Total Time: Approximately 1 hour and 30 minutes
Preparation Time: 15-20 minutes
Cooking Time: 1 hour + 15 minutes after adding the beans
Servings: 6-8
Difficulty: Easy to medium
Recipe Type: Main dish, suitable for a hearty lunch or dinner
Ingredients
- A piece of smoked pork (about 1 kg; I used a pig head with ear, skin, and cheek)
- 2 large cans of beans (one white and one red, or dried beans boiled separately)
- 1 large onion
- 1 bell pepper (any kind; I prefer colorful)
- 1 carrot
- 2 tablespoons red pepper paste
- 1 teaspoon sweet paprika
- 2 tablespoons tomato paste
- 1 glass of white wine (about 150 ml)
- Olive oil (for sautéing)
- Salt
- Pepper
- 2 bay leaves
- A sprig of thyme
- A pinch of cumin
- 1 piri-piri pepper (optional; be cautious with its heat)
- Fresh coriander (a few sprigs, for garnish)
Preparation Method
1. Rinse the piece of smoked meat under cold running water. If it's a pig head, ear, or skin, ensure there are no impurities. Cut the meat into cubes or suitable slices.
2. Slice the onion into thin strips (julienne). Place a larger pot on the heat, add olive oil, and let the onion soften over medium heat. Don't rush; it should become translucent and soft, not just superficially fried.
3. Once the onion is ready, add the bell pepper, cut into suitable cubes. Stir and let it cook for another 2-3 minutes, then add the peeled carrot, diced into small cubes. This will enhance the flavor and texture of the dish.
4. Add the bay leaves, cover the pot, and let them sweat for about 5 minutes. The vegetables should soften slightly, not fry hard.
5. Add the paprika and the two tablespoons of red pepper paste. Stir quickly to avoid burning the paprika.
6. Incorporate the two tablespoons of tomato paste, then add the cut smoked meat. Mix everything in the pot so that the meat pieces are coated with the sauce.
7. Pour in the white wine and add hot water (enough to cover the ingredients well). It's better to add water gradually than to dilute too much from the start.
8. Season with salt and pepper to taste, add a sprig of thyme and a little cumin. Cover the pot and let it simmer for about 1 hour on low heat. If the liquid reduces too quickly, add a bit of hot water.
9. Check the pieces of smoked meat. When they are well cooked and tender, add the drained beans (from the can, if using). I added both white and red beans.
10. Let it simmer for another 10-15 minutes to combine the flavors. Add the chopped piri-piri pepper or leave it whole if you can handle the heat. Be careful; it adds a significant kick, as I only used one and it was quite noticeable.
11. Finally, add the chopped fresh coriander and turn off the heat. Stir a few times.
12. Let the stew rest for a bit before serving; the flavors will meld beautifully.
Why I Make This Recipe Often
I love it because it's filling, doesn't require much effort, and can be adapted based on the smoked meat I have on hand. The fact that it cooks faster than a pork knuckle is a plus. It remains tasty the next day, and the gelatinous texture from the ear or cheek is exactly what I sometimes crave.
Tips and Variations
Tips
- If using dried beans, they need to be boiled beforehand; do not add them raw.
- Be cautious with the amount of piri-piri; it is very spicy.
- If the smoked meat is very salty, you can soak it in cold water for an hour before cooking to reduce the saltiness.
- Use a large pot, so you have enough room to stir and cook without the risk of overflowing.
- Do not burn the paprika when adding it, or it will turn bitter.
Substitutions
- You can use any type of smoked pork – ribs, ham, bacon, or even meat from the head if you can find it.
- The bell pepper can also be a capia if you want a stronger flavor.
- If you don't have red pepper paste, you can use some chopped roasted pepper or more paprika.
Variations
- You can also add smoked sausage or bacon if you have them. Add it at the same step as the smoked meat.
- For a more herbal flavor, add fresh parsley at the end.
- You can adjust the amounts of beans based on how hearty you want the main dish to be.
Serving Ideas
I love to serve it with boiled white rice rather than bread. It creates a nice contrast and isn't as heavy. A glass of dry red wine pairs well if you want to keep the rustic theme.
Frequently Asked Questions
1. Can I use only one type of bean?
Yes, it's not mandatory to use two types. You can use just white or just red beans, depending on what you have on hand.
2. Does the dish become too salty if the smoked meat is very salty?
It's possible. You can soak the meat in cold water beforehand or adjust the salt only after tasting towards the end.
3. Can I make the recipe without white wine?
Yes, if you prefer not to use alcohol, you can omit it. You can add a little lemon juice at the end for acidity.
4. Can it be made with other smoked meats besides pork?
You can try using smoked beef or even turkey, but the flavor will be quite different.
5. Can I use hot peppers instead of piri-piri?
Yes, but adjust the quantity, as a small piri-piri can be spicier than a regular hot pepper.
Nutritional Values
Estimated per serving (out of 8):
- Calories: Approximately 450 kcal
- Protein: 25 g
- Fat: 18 g
- Carbohydrates: 40 g
Values may vary based on the type and amount of smoked meat and beans used. It is a hearty dish, rich in protein and fiber.
Storage and Reheating
It keeps well in the refrigerator in a sealed container for up to 3 days. When reheating, it thickens a bit, but you can add a tablespoon of water. I do not recommend freezing, as the texture of the beans does not remain pleasant.