Bean stew

Name: Bean stew
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 250 g dried white beans; 1.5 kg smoked knuckle of pork; 1 TEASPOON Peppercorns; 3 Bay leaves; 1 bundle (500 g) Soup Greens; 1 can(s) (850 ml) peeled tomatoes; 1 TEASPOON dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Wine vinegar; 1 pot of marjoram

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

250 g dried white beans
1.5 kg smoked knuckle of pork
1 TEASPOON Peppercorns
3 Bay leaves
1 bundle (500 g) Soup Greens
1 can(s) (850 ml) peeled tomatoes
1 TEASPOON dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Wine vinegar
1 pot of marjoram

Directions

1
It is best to soak the beans in plenty of water overnight, then drain them. Wash the knuckle of pork. Put it in a pot, cover it with water and season with peppercorns and laurel. Cover and simmer for about 2 hours. In the meantime clean and wash the soup greens and cut them into small pieces. Chop the tomatoes in the tin. Cook 1 1/2 litre of the knuckle of pork stock, tomatoes and beans for about 1 hour.
2
Season with dried marjoram. Add the soup greens 20 minutes before the end of the cooking time. Degrease knuckle of pork, cut meat into smaller pieces. Add to the stew. Season to taste with salt, pepper and vinegar. Serve sprinkled with fresh marjoram
3
Mortar: Pillivuyttt