Why do we always combine meat with pasta or potatoes? Today we had this discussion… And why not pair meat with giant beans? Ah!! YES!!! With giant beans and plenty of carrots… in grandma's old dutch oven, to simmer and mellow.
- 1.200 gr pork shoulder in pieces
- 500 gr giant beans soaked in water from the previous day
- 3 dried onions cut into slices
- 3 sliced carrots
- 3 garlic cloves cut into slices
- 2 sprigs of celery, finely chopped
- 2 bay leaves
- 1 tbsp tomato paste
- 1 tablespoon honey
- Salt Pepper
- Olive oil grelia
- Boil the giant beans in a saucepan. Once they are cooked, strain them and place them in the dutch oven.
- In the same pot, put the pieces of meat, sauté them well on all sides in olive oil, and then add the onion and the tomato paste. Saute well and then add the garlic, celery, carrot and bay leaf.
- Once sautéed, add hot water until the meat is almost covered, season with salt and pepper, add a little honey, and simmer until the meat is done.
- Then place the meat and the pan in the hull together with the giants and put the hull in the oven at 180The to simmer, to homogenize the flavors, and let the food start melting.
- It is ready as soon as the meat and the giant beans get colored.