1 kg of white bean
8 cups of water
2 tablespoons (chopped) of salt
1 piece of bay leaf
4 bunches of fresh thyme
2 sprigs of rosemary
1/2 tablespoon of oregano
4 whole cloves
1/2 chopped garlic
250 g of cured pork, cut into slices or 5 slices of bacon
2 tablespoons (chopped) of olive oil
1/2 kg of pork cut into cubes
1/2 kg of mutton
1/2 kg of smoked pork tongue
1 cup of white wine or chicken broth
1 can of 250 g of tomato sauce
5 large carrots, cut in half
2 medium-sized onions, cut
1 cup of chopped parsley
1 kg of white bean
8 cups of water
2 tablespoons (chopped) of salt
1 piece of bay leaf
4 bunches of fresh thyme
2 sprigs of rosemary
1/2 tablespoon of oregano
4 whole cloves
1/2 chopped garlic
250 g of cured pork, cut into slices or 5 slices of bacon
2 tablespoons (chopped) of olive oil
1/2 kg of pork cut into cubes
1/2 kg of mutton
1/2 kg of smoked pork tongue
1 cup of white wine or chicken broth
1 can of 250 g of tomato sauce
5 large carrots, cut in half
2 medium-sized onions, cut
1 cup of chopped parsley
Let the beans soak for a day and night
Tie the salt, bay leaf, thyme, rosemary, garlic, and cloves together with a piece of cheesecloth, along with the cured pork, and add it to the beans
Do not drain the beans
Bring the mixture to a boil, then reduce heat and simmer for 40 minutes in high heat
While that's cooking, fry the pork cubes and mutton in olive oil over medium heat until browned
Add the beans, remaining ingredients, and bring to a simmer
Reduce heat, cover, and cook for 1 1/2 hours or until the meat and beans are tender
Remove the smoked tongue from the beans, slice it, and return it to the pot
Dish out in 8 portions.
