Red beans with pork hock and broccoli
Total time15 h 20 min Preparation and possible waiting 12 h 20 min · Cooking 3 h How this time is calculated
Preparation and possible waiting: 12 h 20 min · Cooking: 3 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
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: 15 h 20 min Preparation and possible waiting 12 h 20 min · Cooking 3 h How this time is calculated
Preparation and possible waiting: 12 h 20 min · Cooking: 3 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew
Lunch
More than 2 hours
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.
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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.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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