Fresh white beans with pork belly and golden leeks
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 135 min. Preparation + cooking. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 27 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Fresh white beans fresh or frozen, shelled 500 g
- Fresh Pork Belly boneless, rind removed 300 g
- Spring Onion trimmed 150 g
- Carrot peeled 120 g
- Tomato ripe 180 g
- Garlic peeled 6 g
- Green pepper deseeded 80 g
- Leek trimmed and dry 200 g
- Extra virgin olive oil 15 g leek, 15 g pork belly 30 g
- Water 1200 g initially and 200 g reserve 1400 g
- Parsley chopped 4 g
- Salt to taste 3 g
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Recommended kitchen utensil
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Cut the pork belly into four pieces. Place in a saucepan with 1200 g water, the salt and chopped spring onion, carrot, tomato, garlic and green pepper. Simmer covered for 60 minutes, reserving 200 g water to replace evaporation. Lift out the vegetables once tender and blend with a ladle of broth.
-
Add the fresh white beans to the broth and simmer for another 30-45 minutes until tender and the pork belly is easily pierced with a fork. Lift out the pork belly. Return the vegetable purée to the saucepan and stir gently.
-
While the beans finish cooking, thinly slice the leek into rings and toss with 15 g oil. Spread on a lined tray and bake at 180°C conventional for 12-18 minutes, stirring and watching closely to prevent burning. Brown the cooked pork belly in a frying pan with the remaining 15 g oil for about 2 minutes on each side.
-
Serve the beans in their thickened broth with one piece of pork belly and the leek rings. Divide the pan juices and all the parsley between the portions.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →