PORK WITH DRIED BEANS
A tasty, mammoth, Sunday snack.
1kg. pork (thigh or shoulder)
500g of small dried white beans
1 large dry onion
100ml olive oil
2 ripe tomatoes
1 tablespoon tomato paste
100ml red wine
½ teaspoon cumin
Salt & pepper
A little chopped parsley
From the previous night, put the beans in salted water to soak. The next day boil the beans in clean water until they foam. Strain the beans and keep a cup of broth for later.
In a saucepan, heat the olive oil and add the finely chopped onion and fry until it is lightly browned. Add the pork cut into small pieces and fry very well on both sides.
Quench with wine and add the grated tomatoes, tomato paste and spices. Allow to cook over medium heat until cooked through.
Transfer the pork to a pan and add the beans and pour in the water which was kept from the beans. Add a few slices of tomato or cherry tomatoes over the food and chop the parsley.
Bake in the oven at 170 degrees for about 20 minutes until the sauce turns brown.