Green bean, zucchini and pork stew

Ingredients

• 30 ml olive oil
• 1 medium onion (150 g)
• 700 g pork shoulder for stew
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 50 ml white wine
• 650 ml water
• 1 jar green beans (400 g drained)
• 2 small zucchini (400 g)
• 1 garlic clove
• 15 g fresh dill

Preparation

1. Finely chop the onion. Pat the meat dry with paper towels. Heat the olive oil in a heavy pot and cook the onion and meat for 8 minutes, until the onion softens and the meat is lightly browned. 2. Add the basil, salt, white pepper and wine. Simmer for 3 minutes, until most of the liquid has evaporated. 3. Pour in 400 ml water and simmer the meat for 30 minutes, until it starts to become tender. 4. Drain the green beans. Peel and seed the zucchini, then cut it into pieces about 2 cm across. Add the green beans and zucchini to the pot, pour in another 250 ml water and simmer for 15 minutes, until the zucchini softens. 5. Finely chop the garlic, add it to the pot and simmer for another 10 minutes. Turn off the heat and sprinkle with the chopped dill.