John Myers
Ingredients for 4 servings:
- 800 g boneless pork neck (collar)
- 2 tbsp oil
- 2 onions
- 1 chili pepper(s)
- 50 g tomato paste
- 1 liter meat broth
- Salt and pepper from the mill
- 250 g pasta, e.g. croissants
- 300 g mixed vegetables, fresh or frozen
- 1 can kidney beans, 425 g
- ½ bunch parsley
- Cayenne pepper
- Sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes
Dice the meat and fry in hot oil. Dice the onion, finely chop the chili pepper, add to the meat, and fry briefly. Stir in the tomato paste, pour in the meat broth, and bring to a boil. Season with salt, pepper, cayenne pepper, and sugar, and simmer over moderate heat for 60-70 minutes. Add the pasta and vegetables to the stew and cook until al dente. Add the drained kidney beans and heat through. Season the stew with salt and pepper. Finely chop the parsley and stir in. Garnish with sprigs of herbs, if desired, and serve immediately.
Facebook Comments