Pork with beans

Pork and Bean Ingredients

  1. Pork (neck) 500 grams
  2. White beans (small) 200 grams
  3. Vegetable oil 50 grams
  4. Leek 1 piece
  5. 1/2 teaspoon salt
  6. Ground black pepper 1/2 teaspoon
  7. Garlic 3 cloves
  8. Tomato puree 60 grams
  9. Purified water as needed
  • Main Ingredients: Pork, Beans, Onions, Garlic
  • Serving 4 servings
  • World Cuisine


Deep bowl - 2 - 3 pieces, Colander, Teaspoon, Kitchen scale, Stove, Deep pan, Paper kitchen towels, Cutting board - 2 pieces, Kitchen knife - 2 pieces, Plate - 2 pieces, Frying pan with a lid, Kitchen spatula

Cooking pork with beans:

Step 1: prepare the beans.

We take white small beans and sort out, removing spoiled grains. Then we transfer it to a deep bowl, fill it with ordinary water at room temperature and leave it in this form on 1.5 - 2 hours.

Step 2: cook the beans.

After the required time, we discard the beans in a colander and leave it for a couple of minutes. Then we transfer it to a deep pan, fill it with purified water, so that the liquid is higher than the level of beans 10 - 12 centimeters, and set to cook on medium heat. After boiling, cook the beans 1,5 hour.

Step 3: prepare the meat.

Meanwhile, we wash the pork neck under cold running water and dry it with paper kitchen towels.
Then we transfer the meat to a cutting board and cut off the film, veins, excess fat, and also small bones that could remain on the pork after chopping the carcass.
Next, cut the neck into cubes the size of 2 - 3 centimeters and shift them into a deep bowl.

Step 4: prepare the onions and garlic.

Now remove the upper leaves from the leek and cut off its root, and simply peel the garlic cloves from the husk.
Then we wash the vegetables, dry them with paper towels, take turns putting them on a cutting board and chop.
Onion cut into rings, half rings or cubes up to 1 centimeter thick. Finely chop the garlic and spread the slices into separate plates.

Step 5: prepare the boiled beans.

When the beans are boiled, we discard it in a clean colander, previously installed in a deep bowl, and leave it in it for 10 minutes in order to drain the rest of the vegetable broth. We do not drain the liquid from the beans - we will still need it!

Step 6: stew meat with onions.

We don’t waste time in vain; we put on a strong fire a pan with vegetable oil. Across 2 - 3 minutes dip the slices of pork into the hot oil and fry them until golden brown, stirring with a kitchen spatula. Spread the meat in a pan better in small portions, so that it does not give juice ahead of time.
After the pork is browned, add the chopped leek to it and reduce the heat on the stove to a small level. Cooking meat with vegetables 2 - 3 minutesstirring occasionally.

Step 7: bring the dish to full readiness.

Next, put the beans in a pan (without liquid), to taste salt, black pepper and tomato paste. We mix all the components of the dish to a homogeneous consistency and simmer it over medium heat 8 - 10 minutes or until pork is fully cooked. From time to time, pour the liquid from the beans into the pan so that the meat is not too dry.
In 2 - 3 minutes until the end of cooking, add chopped garlic to the dish. After that, we cover the pan with a lid, turn off the stove and insist on aromatic food 3 to 4 minutes. Next, lay the pork and beans on plates and serve.

Step 8: serve the pork with beans.

Pork with beans is a fragrant dish enriched with protein. This dish is served hot. It can be served with a salad of fresh vegetables, pickles and fresh bread. If desired, each serving can be seasoned with sour cream, homemade cream or sprinkled with crushed Parmesan cheese. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- a set of spices can be supplemented with any spices that are used during the preparation of dishes from meat or vegetables;

- optionally chopped greens of dill, parsley, cilantro or basil can be added to the pan along with garlic;

- leeks can be replaced with onions;

- instead of tomato paste, you can use fresh tomatoes, but before that you should remove the skin from them, and grind the pulp with a blender or fine grater. Very often, the paste is replaced with a glass of tomato juice, it is poured into the pan instead of a decoction of the beans.