SERVING
for 5 persons
NUTRITIONAL VALUE (per portion)
547,6 kcal
37,9g protein
29,0g fats
27,5g CH
INGREDIENTS
750g cooked white beans
600g smoked pork ribs
1.2 L water
2 medium-sized yellow or white onions
2 large garlic cloves
sea salt, freshly ground black pepper
2 tablespoons freshly chopped parsley
2 large bay leaves
2 large carrots (peeled and with the green part removed)
2 level tablespoons sweet ground paprika
40g lard (or 3 tablespoons extra virgin olive oil)
ground chili
PREPARATION
- Place the halved meat and two-thirds of the beans in a large pot. Add water, bay leaf, salt, pepper, a tablespoon of parsley and carrots, cut lengthwise. Bring everything to a boil, lower the temperature and cover the pot. After 20 minutes, take the carrot out, mash it and put it back. After 40 minutes, take the meat out of the pot, remove the bones, cut it into cubes and put it back.
- Peel and mince the onions and garlic. In a small pot, combine the lard, onions, a pinch of salt and cook until the onions become translucent. Add the garlic and cook a little longer. Set the pot aside and add the ground paprika, chili, stir and cook for another minute. Mash the remaining beans.
- Put the onion and remaining beans in the pot and let it cook at a medium temperature for another 30-60 minutes (depending on the desired density) in a covered pot. Before the end, taste the dish and season it again if necessary. Pour into bowls, sprinkle the parsley on each one and serve.
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