Shank with white and red beans

Cooking time: 2 h 30 min
Servings: 10 servings
Calories: 714 kcal
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Description

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.

Cooking

Step 1

Soak beans in cold water for 2 hours.

Step 2

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.

Step 3

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.

Step 4

Boil the beans until cooked, discard in a colander. Cut the remaining onion into half rings, carrots into cubes. Bacon cut into cubes.

Step 5

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.

Step 6

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.

Ingredients

smoked pork knuckle weighing 2–2.5 kg
50 g celery root
300 g bacon
1 small hot pepper
100 g white beans
bay leaf (small)
100 g red beans
carrots - 2 pcs
onion
2 tbsp. l. tomato paste
salt

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