White beans with pork and potatoes
Total time14 h 5 min Preparation 25 min · Cooking 1 h 40 min · Soaking 12 h How this time is calculated
Preparation excluding the indicated waiting: 25 min · Cooking: 1 h 40 min · Soaking: 12 h.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
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: 14 h 5 min Preparation 25 min · Cooking 1 h 40 min · Soaking 12 h How this time is calculated
Preparation excluding indicated waiting: 25 min · Cooking: 1 h 40 min · Soaking: 12 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
View full classification 27 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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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.
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Preheat the oven to 210°C. 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.
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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.
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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