Necessary for 4 people:
800 gr canned or glass brown beans, rinsed
1 large onion, chopped
3 carrots, cut into pieces
2 parsley roots, chopped (or some celery)
1 chilli, without seeds
1 shoulder chop
1 cassette rib
4 dl chicken stock
2 tbsp vinegar
2 tbsp mustard or 2 tsp mustard seeds
Black pepper and salt
Heat the chopped onion very gently with butter. Just add a chilli. And carrot and if you can get them, some parsley root. In pieces with the onion. Another pat of butter and put your pork chop in it. Yes, such a full-fat shoulder. Tanning every other time. Then some mustard seeds, or a lick of mustard. A little bit of vinegar, some black pepper and immediately on top the rinsed canned brown beans.
Add some chicken stock until the beans are just covered. Bring to boil. Cut the casseler rib into pieces, add. Now it starts smelling. As if the fire is lit and the candles are burning.
Hour at 95 ° C in the oven or on the stove. Remove the pork chop, chop and add again. It must be thicker than soup. Now taste and season with salt if necessary.
Serve with rice. And chicory stewed in orange juice with walnuts.
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