Pork Stew with Pinto Beans

Pork Stew with Pinto Beans



Comments: *Bouquet garni : bay leaf, fresh thyme, fresh parsley and celery stalk, all wrapped in cotton cheesecloth.

Servings: 6





2 pounds [900 g] pinto beans

1 onion

2 cloves

3 cloves garlic, peeled

1 bouquet garni*

1/4 cup [60 g] butter

1 [2-pound / 900-g] piece pork shoulder, cut into cubes

3 hot Italian sausages

1/4 cup [60 mL] tomato paste

Salt and pepper, to taste







Into a large casserole, cover beans with cold salted water.

Bring to a boil; leave to boil for 5 minutes.

Reserving cooking water, drain then cover beans, back into casserole, with lukewarm water.

Peel the stud onion with 2 cloves

Add onion with cloves, garlic cloves and bouquet garni to the beans.

Bring to a boil then leave to simmer, covered, for 1 hour.

Meanwhile, melt butter into a clean casserole; brown pork cubes until golden on all sides.

Brown Italian sausages into a frypan.

Add drained golden pork cubes and Italian sausages to the beans.

Completely cover with cooking water adding more water if needed.

Mix in tomato paste.

Bring to a boil; leave to simmer over low heat for 1 to 1 1/2 hours, stirring from time to time.

Salt and pepper stew to taste towards the end of cooking time.

Serve, really hot.