Enjoy the lovely combination of vegetables and meat!
- 25 green or yellow bean pods
- 200g/7oz pork shoulder
- 3 tbsp oil
- 1 medium onion
- salt and stock, to taste and as needed
- 1 heaped tsp sweet paprika
- 1/2 tsp hot paprika
- 1/4 tsp semi-coarse flour
For more information on how to obtain semi-coarse flour, please check our section “unfamiliar ingredients”.
Clean the bean pods and boil them in salted water until soft. Rinse under cold water, cut and put them aside.
Fry the onion briefly in oil (for about 2 minutes), add the diced meat and leave it tighten (until it loses its red colour). Season with salt, add the peppers and give it a quick stir. Then immediately add the stock, otherwise the peppers would turn bitter.
Cover with a lid and let it stew until soft. Don't forget to add water. Stewing will take about an hour, depending on the kind of meat and size of the dices. When the meat gets tender, remove the lid and let the water boil so as to obtain the required amount of gravy. Then you can sprinkle it lightly with flour and briefly simmer. Finally warm up the bean pods and serve with potatoes.
Preparation: 80 minutes