Ingredients
- 500g of dried brown beans
- 1 bay leaf
- 1 sprig of thyme
- 25g of lard
- 2 onions
- 3 garlic cloves
- 3 tablespoons of extra virgin olive oil
- 1kg of pork neck
- 1 tbsp of plain flour
- 500ml of dry white wine
- 20 large sage leaves
- 400g can of pureed tomatoes
- salt and pepper
Method
This dish is adapted from a recipe by Stephane Reynaud in his book Pork & Sons.
Soak 500g of dried brown beans in cold water for 24 hours. Drain and place in a pot, covering with water. Bring to the boil and drain again. Return the beans to the pan with a bay leaf and a sprig of thyme, cover with water and simmer for 2 hours until tender.
Melt 25g of thinly sliced lard in a braising pan and lightly fry 2 sliced onions and 3 crushed garlic cloves for 5 minutes.
Meanwhile, heat 3 tablespoons of extra virgin olive oil in another frypan and sear 1kg of pork neck, cut into 3cm cubes, until well browned. Add the cubes to the onion, with a tablespoon of plain flour, cooking and stirring for 2 minutes. Stir in 500ml of dry white wine and add 20 large sage leaves and a 400g can of pureed tomatoes. Add 3 good pinches of salt, mix well and simmer for 30 minutes.
Add the cooked beans, with a cup or so of their water if needed, stir and simmer for another 30 minutes.
Season with salt and pepper and serve.
Makes enough for 8.
