Bean stew with pork neck and saffron butter rice

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the thyme, shake dry and pluck the leaves from the stalks, except for something to garnish. Peel the onions and cut them into slices. Wash the meat, dab dry and cut into small cubes.

2. 2

   Heat the oil in a frying pan, fry the meat and onions in it while turning. Add thyme and season with salt and pepper. Pour on 1 litre of hot water, bring to the boil, cover and stew over medium heat for about 1 1/4 hours.

3. 3

   Wash the beans, drain well, clean and break them once. After about 45 minutes of stewing time, add the beans to the meat and continue stewing covered. Wash, clean, drain and dice the tomatoes.

4. 4

   Add the tomatoes about 15 minutes before the end of the braising time, cook to the end.

5. 5

   In the meantime boil 500 ml of water. Put rice in a sieve, wash briefly under cold water and drain. Add 1 teaspoon salt, saffron and rice to the boiling water. Bring to the boil briefly, cover and allow to swell over low heat for about 15 minutes.

6. 6

   Finally add butter to the rice and stir in.

7. 7

   Season bean stew with salt and pepper. Arrange on deep plates with the saffron butter rice and garnish with thyme.

Nutrition Facts

KCAL
720 kcal

CARBS
68 g

FATS
33 g

PROTEINS
40 g