Pork Stew with Beans (Print Version)
# Ingredients:
→ For the main dish
01 -
450g frozen flageolet beans
02 -
600g diced pork shoulder
03 -
3 sprigs of fresh thyme
04 -
4 spring onions
05 -
5 waxy potatoes
06 -
Salt and pepper to taste
07 -
100g bacon bits
08 -
A little olive oil (optional)
# Instructions:
01 -
Peel the potatoes and chop them into chunky cubes. Slice up the spring onions after peeling them.
02 -
In a heavy pot (no need for oil), fry up the bacon bits along with the onions. Stir every now and then until golden.
03 -
Take out the bacon and onions. Toss the pork in the pot and brown it. Add a dash of oil if it’s sticking.
04 -
Put the potatoes, onions, and bacon back. Add salt, pepper, and thyme to season. Pour enough water so it comes up three-quarters of the way on the meat. Let it cook gently for 1 hour and 10 minutes.
05 -
Stir in the frozen flageolet beans and keep cooking for 30 more minutes. Check the seasoning and adjust if you need to.
06 -
Let the dish sit and cool. Store it in the fridge overnight to deepen the flavor. Reheat on a low flame before serving.
# Notes:
01 -
Best if made the day before so flavors can meld.
02 -
Use potatoes that stay firm while cooking.
03 -
You can freeze leftovers after it’s been cooked.