Basque bean and pork stew

Ingredients for 4 servings:

• 600 g pork knuckle(s), boneless, neck steaks or pork goulash
• 200 g beans (cannellini), dried, or white beans
• 1 can of tomatoes, chopped
• 1 large onion(s)
• 2 cloves garlic
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 1 orange(s), untreated
• some olive oil
• Salt
• pepper
• Parsley, chopped, for garnish

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours

Soak dried beans in plenty of water overnight. Drain the beans and place them in a pot, cover with fresh water, and boil briskly for 10 minutes. Then reduce the heat and simmer for another 20 minutes. Drain the beans and set aside. Meanwhile, cut the meat into large, roughly 5 cm cubes. Slice the onion into rings, and peel and chop the garlic. Grate the orange zest, peel the orange, and dice it. Deseed the bell peppers and cut them into strips. Brown the meat in batches in a lidded pan or casserole with olive oil. The meat can be a little fatty; if using lean goulash meat, you can also add some diced bacon. Then remove from the pan and set aside. Sauté the onion in the pan for 3 minutes, adding a little more olive oil if necessary. Add the meat, garlic, and diced tomatoes and bring to a boil. Then add the bell pepper strips, orange zest, diced orange, and the drained beans, and season with salt and pepper. Now simmer for 45 minutes with the lid closed, either on the stovetop or in the oven preheated to 180°C, until the meat and beans are tender. Garnish with parsley and serve with country bread or potatoes. Dried canellini beans are often found in Italian, Greek, and French stews. However, the addition of bell peppers and oranges is typical of the Spanish version. Alternatively, you can use canned beans instead of dried beans.