White beans with pork and potatoes
Total time845 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
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: 845 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. 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
＋ Add to a menu- Dried white beans soak 12 hours in fridge 300 g
- Carrot 250 g
- Spring Onion 150 g
- Garlic 20 g
- Potato 350 g
- Extra virgin olive oil 20 g potatoes and 15 g meat 35 g
- Parsley 3 g
- Salt 2 g
- Txistorra 80 g
- Blood Sausage rice variety 100 g
- Bacon 80 g
- Pork tenderloin 300 g
- Onion 150 g
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Method
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Drain the beans, cover with cold water to 3 cm above and add peeled carrot, spring onion and garlic. Boil vigorously for 10 minutes, then simmer for 60–90 minutes until tender. Add hot water if needed.
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Blend the vegetables with a ladle of broth and return to the beans. Adjust the salt. Dice the potato, toss with 20 g oil and roast at 210 °C for 30 minutes, turning halfway.
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Chop the onion and soften in 15 g oil for 8 minutes. Add bacon, skinless chistorra and black pudding and pork tenderloin in 2 cm cubes. Cook for 10–12 minutes, stirring, until all the meat is cooked and the pork pieces reach 71 °C.
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Divide the beans and potatoes between four plates, add the meat mixture and sprinkle with parsley.
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