in Recipes

Bean pan with smoked pork

updated

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Ingredients for 3 servings:

  • 500 g broad beans, finely chopped
  • 400 g onion(s), cut into thin rings
  • 300 g smoked pork, cooked, diced
  • 1 tbsp, heaped paprika paste, mild
  • 50 ml liquid (from the smoked pork or bean broth)
  • ½ bunch leaf parsley, finely chopped
  • 1 tsp, levelled white pepper, finely ground
  • possibly salt
  • some fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

a dish from the leftover kitchen

Cook the beans as usual. In a pan, fry the sliced ​​onions with the paprika in a little fat, stirring frequently, until evenly browned. Then add the cooked beans and the smoked pork cubes and fry briefly. Season with pepper, deglaze with a little stock, and let simmer, covered, for another 10 minutes. Season with salt if desired and stir in the parsley before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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