I really love beans stewed with meat. This is an excellent autumn-winter dish, hearty and high in calories. Most of all, I like the fact that it can be served without a side dish, that is, as a separate hot dish. It would be ideal to serve homemade pickles with it, especially barrel ones - tomatoes, cucumbers or sauerkraut. But if you still can't imagine lunch or dinner without a side dish, then it's best to go with stewed beans mashed potatoes or just boiled potato wedges, seasoned with slightly creamy oil.
Ingredients:
Beans - 1 glass
Pork - 300 g
Onions - 100 g
Carrots - 100 g
Vegetable oil - 2 tablespoons
Tomato sauce - 3 tablespoons
Salt to taste
Ch.m. pepper - taste
Parsley - 4 sprigs
Preparation:
1. Prepare foods on the list. Wash the beans beforehand, fill with plenty of clean cold water, leave to swell for several hours, preferably overnight. Wash the pork under running water, peel the onions and carrots from the husks and peels, wash too, dry all the ingredients with paper towels.
2. Transfer the swollen beans to a convenient cauldron or stewpan, fill with fresh water in a ratio of 1 to 3, cover and cook over low heat until cooked. Add water if necessary while cooking. Depending on the type of beans, you may need from 40 minutes to an hour and a half to cook them, keep this in mind.
3. At this time, heat the vegetable oil in a skillet. Cut the pork into large pieces, put in a hot pan, fry until golden brown on all sides.
4. Cut the onions into large enough cubes, send them to the meat, cook until slightly soft.
5. Cut the carrots as you like, add to the pan, turn the heat down. Also fry for a few minutes until tender.
6. Transfer the finished beans to the rest of the ingredients, mix.
7. Dissolve the tomato sauce with the water in which the beans were boiled, add the mixture to the pan, simmer over low heat for 20 minutes. When the water has evaporated by half, salt and pepper the dish to taste, add chopped fresh parsley, mix.
8. Divide the stews with meat in portions and serve - delicious!
Enjoy!
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