Pork stew with crackling

Bean stew with pork rind: a feast of traditional flavors

When it comes to dishes that remind us of the warmth of home and family meals, bean stew with pork rind holds a special place in the hearts of many. This recipe is not only a healthy choice, but it also blends a palette of flavors that will take you back in time, reminding you of simple yet flavorful meals. Let’s discover together how to prepare a perfect bean stew with pork rind, step by step.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Servings: 4-6

Necessary ingredients:

- 200 g dried white beans
- 1 medium carrot
- 6 cloves of garlic
- 2-3 peppercorns
- 2 bunches of green onions
- 1 white onion
- 50 g celery
- 2 bay leaves
- 50 cl oil (preferably sunflower or olive)
- 1 bunch of fresh parsley
- 100 g tomato juice or paste
- Salt, to taste
- 150 g pork rind
- 10 g chili pepper (optional)

Preparing the ingredients:

The first step is to select and wash the beans. Choose the beans that are not damaged and rinse them well under cold running water. Then, soak the beans in warm water for about two hours to allow them to absorb water. This step is essential as it will reduce the cooking time.

Meanwhile, peel and chop the vegetables: the carrot and celery can be grated or diced, and the white onion should be finely chopped. The pork rind should be cut into thin strips, julienne, to integrate perfectly into the dish.

Cooking the beans:

After the beans have soaked, drain the water and rinse the beans again. Place them in fresh water to boil, adding a tablespoon of baking soda – this trick will help accelerate the boiling of the beans. Boil the beans until they are soft but not completely cooked, about 80% done.

Preparing the stew:

In a large pan or pot, heat the oil and add the white onion and green onions. Sauté them gently until they become translucent, then add the carrot and celery. Sauté the vegetables for a few minutes, stirring constantly.

Once the vegetables have softened, add the boiled, rinsed, and drained beans, along with a cup of water, making sure not to exceed the level of the beans by more than 1 cm of water. Then add the peppercorns and bay leaves. Cover the pot and let it simmer on low heat for about 20-30 minutes.

Finalizing the dish:

When the beans are nearly done, add the cut pork rind, minced garlic, and salt to taste. Mix well and let it boil for another 10 minutes. Finally, add the tomato paste or juice and, if you want a bit of heat, you can add the chili pepper. Stir everything together and let the flavors combine for a few minutes.

Serving:

The bean stew with pork rind is served hot, sprinkled with chopped fresh parsley, alongside fresh sour cream or seasonal pickles. It pairs perfectly with steaming homemade bread that absorbs the delicious flavors.

Tips and variations:

For an even richer taste, you can experiment with different types of beans or add other vegetables, such as potatoes or bell peppers. You can also use olive oil for a more intense flavor. In some variations, a bit of dried thyme can add a surprising aroma.

Nutritional benefits:

Beans are an excellent source of plant-based protein, fiber, B vitamins, and essential minerals such as iron and magnesium. This dish is hearty and, despite the pork rind, can be part of a balanced diet, especially when consumed in moderation.

Frequently asked questions:

1. Can I use canned beans?
Yes, you can use canned beans, but it is recommended to rinse them well to remove excess sodium.

2. How can I make the stew spicier?
You can add more chili pepper or even a few drops of hot sauce to the dish.

3. What other dishes go well with bean stew?
This stew pairs excellently with a fresh summer salad or seasonal pickles for a contrast of flavors.

I hope this pork rind bean stew recipe quickly becomes one of your favorites! Remember that every dish has its story, and preparing this stew is a wonderful opportunity to reconnect with culinary traditions and enjoy authentic flavors. Enjoy your meal!