Beans with meat and smoked bacon - spicy stew with red wine, which I advise you to prepare for Sunday dinner. It will take some time to prepare the products - marinating the meat and soaking the beans. Special labor costs, these actions will not take away, but the process lasts from 4 to 6 hours. Therefore, it is convenient to pickle the meat and soak the legumes in the evening, and in the morning cook the stew.
The dish is very satisfying, even a small portion is enough to feed an adult.
The most delicious will be stew of pork neck or meaty brisket.
- Preparation time: 6 hours
- Cooking time: 1 hour 30 minutes
- Servings: 6
Ingredients for spicy stew with beans and red wine
- 600 g pork tenderloin;
- 1 cup of dry red beans;
- 150 ml of semi-dry red wine;
- 100 g smoked bacon;
- 200 g onion;
- 5 cloves of garlic;
- 1 teaspoon dried basil;
- 1 teaspoon dried thyme;
- pepper, paprika, coriander;
- olive oil, salt, sugar.
Method of cooking spicy stew with beans and red wine for Sunday dinner
Meat with thin layers of fat cut into large cubes, put in a deep bowl. Pour dried thyme, basil, ground red paprika, rub in pea black pepper and coriander seeds. Rub the meat pieces with spices, then pour in semi-dry or dry red wine. Tighten the bowl with cling film, refrigerate for 5-6 hours.
We sort out red dry beans, pour filtered cold water. Soak the beans in water for 5-6 hours, change the water periodically.
Then we shift the soaked beans into a deep pan with a thick bottom, pour in 2 liters of water, bring to a boil.
Cook on low heat until cooked, 10 minutes before the end of boiling with salt.
Smoked bacon cut into thin strips. Grease the pan with olive oil, heat. Put the chopped bacon into the heated pan, fry for 5-7 minutes.
Finely chopped onions. We press the garlic cloves with a knife, peel, chop. Add chopped onion to the fried bacon, add garlic in a couple of minutes. Fry vegetables with bacon until golden brown.
We take the meat out of the marinade, dry the pieces with a paper towel, spread it out in a short time.
Quickly fry the pieces of pork on each side.
To the roasted meat, pour in the wine marinade, salt, add a pinch of sugar to balance the flavors. Almost completely evaporate the wine over moderate heat.
We throw the finished beans into a colander. Pour 2-3 tablespoons of olive oil into a brazier or a thick-walled pan, spread the beans.
Then add the pork along with the sauce, mix the ingredients, pour in a little bean broth.
Close the brazier tightly, cook everything together on a small fire for about 20 minutes.
Serve spicy stew with beans and red wine on the table hot, sprinkle with finely chopped greens - cilantro or parsley before serving. Enjoy your meal!
Meat in this recipe can also be cooked with white beans, but in this case I advise you to replace the red wine with white.
