The contents consisted of: A mix of black eyed beans, black turtle beans, butter beans, haricot beans, lima beans, pinto beans, red kidney beans, rose cocoa beans, alubia beans and mung beans.
I guess you could use any dried bean/pulse combination or even a can of cannellini. Here is what else I included in the final recipe.
- 450g pork fillet
- 250g dried beans
- 2 carrots
- Mixed peppers
- 3 stalks celery
- 1 large onion
- 2/4 bay leaves, 3/4 sprigs of parsley, 5/6 garlic cloves, 4/8 sprigs thyme
- Chilli flakes to taste, 2tsp paprika
- 2 Chicken/pork stock, tblsp tomato puree, tsp cider vinegar
Dried beans need soaking overnight then boiled in fresh water with a couple of bay leaves, garlic and thyme (do not add salt yet as it toughens the beans). Follow the packet instructions for boiling as some beans can be toxic if not handled correctly. (40 mins approx)
Slice pork into medallions and season with olive oil, salt, pepper and paprika – set to one side. Soften onion, celery, carrots and peppers in a large lidded pan with a couple of sprigs of thyme, a few bay leaves and some garlic. Season with salt, pepper and chilli and cover for 10-15 mins on low heat.
Add softened beans and liquid to sweated veg. Mix in tomato puree, vinegar and crumbled stock cubes allow to simmer for another 30 mins. Brown pork in separate pan for 2 minutes then add to bean mixture and deglaze pan with a splash of liquid (water, wine, cider…). Simmer for a further 20 – 30 minutes.
Serve with salad or rice or on its own. Bon apetit. Nom nom