Provencal stew with beans
1 kg of beans
1 kg of tomatoes
500 g lamb
200 g pork
200 g salted fat
2 onions
2 cloves of garlic
Bunch of herbs
6 tbsp. l olive oil
1.5 cups beef broth
Parsley, salt, pepper
Put the soaked beans in a pan with a small amount of boiling water, peeled onion and a bunch of parsley. Put to simmer for 2 hours on low heat.
In a thick-walled pan in olive oil, fry beef and pork chopped into pieces. Add lard or salted pork, chopped into thin slices, then chopped onion, fry.
Put chopped tomatoes, mashed garlic and a bunch of herbs, add the broth and simmer over low heat. After 2 hours add the beans, pepper, salt and stew a little more.
1 kg of beans
1 kg of tomatoes
500 g lamb
200 g pork
200 g salted fat
2 onions
2 cloves of garlic
Bunch of herbs
6 tbsp. l olive oil
1.5 cups beef broth
Parsley, salt, pepper
Put the soaked beans in a pan with a small amount of boiling water, peeled onion and a bunch of parsley. Put to simmer for 2 hours on low heat.
In a thick-walled pan in olive oil, fry beef and pork chopped into pieces. Add lard or salted pork, chopped into thin slices, then chopped onion, fry.
Put chopped tomatoes, mashed garlic and a bunch of herbs, add the broth and simmer over low heat. After 2 hours add the beans, pepper, salt and stew a little more.
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