← All recipes

🍽️ Hearty Bean Stew with Pork Belly

1319 kcal · 30 min · 4 servings

Ingredients

• 250 g dried white beans
• 2 large onions
• 2 tbsp lard
• 500 g smoked belly meat
• 2.5 l broth
• 2 tbsp paprika powder
• 1 tbsp tomato paste
• salt
• pepper (from the mill)
• 4 carrots
• 1 stalk leek
• 100 g celery (1 piece)
• 1 green bell pepper
• 1 red bell pepper
• 2 bay leaves

Instructions

1. 1. Place the beans in a large bowl with water overnight to let them soak. The next day, pour them into a colander, rinse them under cold water, and let the water drain off.
2. 2. Dice the onion. Heat the lard in a large pot and sauté the onion cubes over medium heat until they become soft and translucent.
3. 3. Add the drained beans and the pork belly to the pot. Stir in the tomato paste until well combined. Pour in the broth, sprinkle in the paprika powder, and slowly bring the mixture to a boil over medium heat.
4. 4. Peel the carrots meanwhile and cut them into small cubes.
5. 5. Clean the leek, wash it thoroughly, and slice it into thin rings.
6. 6. Peel the celery, wash it, and cut it into small cubes.
7. 7. Wash the bell peppers, cut them in half lengthwise, remove the seeds and white inner membranes, and dice the flesh into cubes.
8. 8. Add all the prepared vegetables and the bay leaves to the pot. Stir everything well and let the stew simmer gently over low heat for about one hour.
9. 9. If the liquid evaporates too much, add a little more water as needed.
10. 10. Remove the pork belly from the pot at the end of the cooking time. Slice it into thin slices and strips and return it to the soup. Season the stew generously with salt and pepper and serve it hot.

Nutrition per serving

• kcal: 1319
• Protein: 22 g · Fett/Fat: 120 g · Carbs: 40 g