You will enjoy this recipe so much! Pork with beans? It’s down-home, comfort food at it’s best.
Serves: 5-6 Prep. time: 15′ Cooks in: 1:15′ Ready in: 1:30′
1.200 g pork neck (with bones), in portions
400 g white beans boiled (1 lt boiling liquid reserved)
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 carrots, sliced
5 celery sticks, finely chopped
400 g tin tomatoes, finely chopped
⅔ cup extra-virgin olive oil
1 tsp chili flakes
salt, black pepper
In a large frying pan heat oil on high heat and brown meat on all sides in batches. Transfer on a platter. Add a little extra oil if necessary and cook onion and garlic on medium heat for a minute until fragrant. Stir in carrots, celery and cook for another minute. Return meat to the pan and stir. Add tomatoes and season with salt and pepper. Add a cup of water and simmer on low heat for 40-45 minutes or until just tender. Stir in beans with 1 lt of reserved liquid. Check for salt and pepper.
Preheat oven at 180οC. Transfer pork and beans in an oven-proof dish with lid and sprinkle with chili flakes. Bake for another 30 minutes or until meat all water has evaporated.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά:Χοιρινό κοκκινιστό με φασόλια Φλωρίνης στο φούρνο