Red beans with pork hock and broccoli
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Red kidney beans dried 300 g
- Pork hock edible meat and skin; buy one fresh bone-in piece weighing about 900 g 550 g
- Onion peeled, quartered 160 g
- Carrot peeled, roughly cut 180 g
- Broccoli florets and peeled tender stalk 500 g
- Extra virgin olive oil for the stew 25 g
- Water 1500 g soaking; 2000 g hock; 1000 g bean boiling; 500 g steaming 5000 g
- Parsley chopped 4 g
- Salt for the stew 3 g
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Method
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Soak the red beans in 1500 g water for 12 hours. Drain, discard the water and rinse.
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Put the fresh pork hock in a saucepan with the onion, carrot, oil, salt and 2000 g water. Bring to the boil, skim off any foam and simmer covered for 60 minutes. Keep it submerged, topping up with hot water if too much evaporates.
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Meanwhile, put the drained beans in a separate saucepan with 1000 g fresh water. Boil vigorously for 30 minutes; do not use a slow cooker for this boiling stage. Drain and add to the pork hock pan after its first hour of cooking.
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Cook together for another 60–90 minutes until the beans are tender and the meat comes away easily from the bone. Lift out the hock, remove the bone and cut up the edible meat and skin. Chop the cooked onion and carrot and return them with the meat to the stew. If the meat is still firm when the beans are ready, remove the beans and continue cooking the hock separately.
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Put the remaining 500 g water in a saucepan fitted with a steamer basket. Add the broccoli to the basket, cover and steam for 6–8 minutes until tender but still bright.
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Divide the stew between four bowls, add the broccoli and finish with chopped parsley.
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