Legumes are very rich in vitamins and minerals, they have a lot of protein and fiber. In addition, they go well with many foods: meat, fish, vegetables and even cereals.
Soak beans in cold water for 2 hours.
Peel onion, celery root and carrots. Place the pork knuckle in a saucepan, fill with water so that the knuckle is completely closed. Put on high heat and bring to a boil. Skim off the foam with a slotted spoon.
Reduce heat, add 1 onion, 1 carrot, celery root and bay leaves. Cook covered over low heat for about 2 hours. The knuckle is ready when its skin can be easily pierced with a knife or fork.
Boil the beans until cooked, discard in a colander. Cut the remaining onion into half rings, carrots into cubes. Bacon cut into cubes.
Heat a frying pan and fry the bacon in it until cracklings form. Add onions and carrots, sauté 3 minutes. Reduce fire. Add the beans, tomato paste, and 1 cup stock from the knuckle pot. Simmer covered for 30 minutes.
Transfer the shank from the pan to a tall baking dish. Let her dry for a few minutes. Put the beans in a form with a shank, cover with foil, put in the oven preheated to 160-180 ° C for 40 minutes. Remove the foil and leave in the oven for another 10 minutes so that the surface of the shank is browned.