Stewed shell beans with pork tenderloin

Name: Stewed shell beans with pork tenderloin
Ingredients: 500 g pork tenderloin; 2 tablespoons oil; 1 medium carrot (75 g); 1 medium onion (150 g); 1/2 red pepper; 1/2 yellow pepper; 1000 ml water; 300 g fresh shelled beans; 1 large tomato (180 g); 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon sweet paprika; 1/2 teaspoon dried thyme; 2 tablespoons tomato paste; 5 sprigs fresh parsley

Meat - Stewed shell beans with pork tenderloin by Zaraza L. - Recipia

Stewed shell beans with pork tenderloin simmer with vegetables until the liquid thickens. I set aside a small bowl of beans I’d just shelled while I was bagging the rest for the freezer, because I had the tenderloin thawing and thought I’d cook them together. I go for small beans, which soften faster. Prep: 20 minutes. Cook: 71 minutes. Rest: 10 minutes. Total time: 101 minutes. Serves: 3. About 370 kcal and 40 g protein per serving.

Ingredients

500 g pork tenderloin
2 tablespoons oil
1 medium carrot (75 g)
1 medium onion (150 g)
1/2 red pepper
1/2 yellow pepper
1000 ml water
300 g fresh shelled beans
1 large tomato (180 g)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon sweet paprika
1/2 teaspoon dried thyme
2 tablespoons tomato paste
5 sprigs fresh parsley

Preparation

1. Pat the pork tenderloin dry with paper towels and cut it into roughly 3 cm cubes. Peel and coarsely grate the carrot, chop the onion, and dice the seeded peppers and peeled tomato. Wash the parsley, remove the stems and chop it. 2. Heat the oil in a pot and cook the meat for 5 minutes, turning the pieces until lightly colored. 3. Add the carrot, onion and peppers, but not the tomato. Cook the vegetables for 2 minutes, then pour in 1000 ml water. Cover the pot and simmer for 25 minutes, until the meat starts to become tender. 4. Rinse the beans well and add them to the pot along with the tomato. Add the salt, pepper and sweet paprika. Cover and simmer over medium heat for 35 minutes, until the meat and beans are tender and the liquid has reduced. 5. Stir in the dried thyme and tomato paste. Let it bubble up 4 more times, then turn off the heat. 6. Leave the pot covered for 10 minutes before serving.

Notes

You can use frozen shelled beans straight from the freezer. Once the liquid comes back to a boil, they may need a few extra minutes. Serve with pickles and red onion. Small beans cook faster than large ones, so start checking them a little before the 35-minute mark. If the tomato is very juicy, leave the lid ajar towards the end so the liquid can reduce. Keep it in a covered container in the fridge for up to 3 days.

Frequently asked questions

Can I use dried beans?

Yes, replace them with 200 g dried beans, soaked for 8 hours and boiled separately until almost tender. Add them to the pot in place of the fresh shelled beans.

Can I use pork leg instead of tenderloin?

Yes, use 500 g boneless pork leg, cut into cubes. Let it cook for about 15 minutes longer during the first simmer.

What should I do if the beans are still firm after cooking?

Cook them for another 10 minutes and add 100 ml hot water if the liquid has reduced too much.

Can I use green beans in pods, too?

Yes, add 300 g green beans cut into 4 cm pieces to the pot along with the tomato.

Can I replace the fresh tomato with canned tomatoes?

Yes, use 150 g canned diced tomatoes and drain off some of the liquid before adding them.