| 80 | 12 | 4 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- 500g flat yellow beans
- 400g pork shoulder or stew meat
- 400g potato
- 1 cup mirepoix
- 1 generous squirt tomato concentrate
- ½ tbsp vegeta
- 1 tbsp sweet paprika
- ½ tbsp hot paprika
- 2 tsp salt
- 4 tsp ground red pepper
- water
- olive oil
Method
- Prepare mirepoix, dice potato and meat. For the yellow beans, cut each end of the bean off, discard, then cut the bean into halves or thirds depending on preference. Set aside.
- Brown the meat in olive oil in a Dutch oven or a slow cooker and set aside. In the same pot, add more olive oil and sauté the mirepoix with the salt and pepper until it sweats. Add tomato concentrate and cook for a minute, then add vegeta and paprikas and cook for 2 minutes.
- Add the potato and meat and enough water to cover everything, about 1.2L or more and boil.
- Boil for 40 minutes if using pork, or for a couple of hours if using stew meat, then add the yellow beans and boil for another 20 mintues, until the beans are cooked but still quite crunchy.
Tip
Pairs well with my skillet cornbread recipe.