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Black beans with pork knuckle and garlicky cabbage

Name: Black beans with pork knuckle and garlicky cabbage
Prep time: 775 min
Cook time: 95 min
Total time: 870 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300 g Black beans (dried, before soaking); 450 g Pork hock (estimated edible meat from 1 bone-in knuckle about 900 g); 500 g Cabbage; 100 g Spring Onion; 200 ml Tomato sauce; 9 g Garlic; 40 ml Extra virgin olive oil; 1 g Black pepper (about 20 peppercorns); 3 g Parsley; 3 g Salt; 2200 ml Water (approximate total for both cooking stages)

Total time14 h 30 min Preparation 25 min · Cooking 1 h 35 min · Soaking 12 h 30 min

Preparation excluding the indicated waiting: 25 min · Cooking: 1 h 35 min · Soaking: 12 h 30 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce.

Rating Not yet rated

Black beans with pork knuckle and garlicky cabbage. Bean cooking time depends on variety and age. Respect the special pulse filling limit on your cooker.

Jump to steps

25 minpreparation excluding indicated waiting

1 h 35 mincooking

12 h 30 minSoaking

4servings

2.599 kcalwhole recipe

650 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 14 h 30 min Preparation 25 min · Cooking 1 h 35 min · Soaking 12 h 30 min

Preparation excluding indicated waiting: 25 min · Cooking: 1 h 35 min · Soaking: 12 h 30 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Omnivorous Stew More than 2 hours Spanish

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce.

View full classification 10 tags

Diet

Omnivorous

Dish type

Stew

Meal

Lunch

Preparation

Boiling

Appliances

CasserolePressure cooker

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Stew

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Soak the beans in water for 12 hours and drain.
Put the whole bone-in pork hock in a pressure cooker, add whole black pepper, some salt and water to cover without exceeding the filling mark. Close and cook for 60 minutes from reaching pressure.
Turn off and allow pressure to drop completely before opening, about 15 minutes. Remove the pork hock, cool enough to handle and separate the meat from bones and thick skin.
Put drained beans in the cooker with chopped spring onion, tomato sauce and pork hock meat. Cover with fresh water and season. Close and cook for 15–20 minutes from pressure; allow another 15 minutes for pressure to drop completely.
Meanwhile, peel and slice the garlic. Cook gently in the oil in a frying pan and add thinly sliced cabbage. Cook for 15–20 minutes until tender.
Check the beans are tender; if needed, simmer uncovered for a few more minutes. Divide between four bowls and serve with cabbage and chopped parsley.