2 cups of white kidney beans (400g) soaked overnight
3 cloves of garlic, minced
2 medium onions (200g), chopped
3 sprigs of rosemary
1 tablespoon of sweet herb seeds
1/4 cup of olive oil (60ml)
400g of pork loin
1 piece of salted pork
500g of smoked pork ribs
2 chicken breasts, bone-in and skinless, cut into 6 pieces each
300g of Italian sausage, sliced into 3cm thick rounds
500g of small tomatoes (about 5), peeled and seeded
picados
1 cup of white wine (240ml)
About 3 liters of hot water
2 cups of white kidney beans (400g) soaked overnight
3 cloves of garlic, minced
2 medium onions (200g), chopped
3 sprigs of rosemary
1 tablespoon of sweet herb seeds
1/4 cup of olive oil (60ml)
400g of pork loin
1 piece of salted pork
500g of smoked pork ribs
2 chicken breasts, bone-in and skinless, cut into 6 pieces each
300g of Italian sausage, sliced into 3cm thick rounds
500g of small tomatoes (about 5), peeled and seeded
picados
1 cup of white wine (240ml)
About 3 liters of hot water
Scoop out the kidney beans and reserve them in a bowl
In a large pan, sauté the garlic, onion, rosemary, and sweet herb seeds in olive oil over high heat until the onion is translucent (about 3 minutes)
Add the meats and sausage to the pan and cook, stirring occasionally, for 15 minutes
Join the tomatoes, wine, and 1 liter of water, mix, cover, and simmer until the meat is tender (about 1 hour), adding more water as needed
With a slotted spoon, remove the meat and sausage from the pot and reserve them in a bowl
Add the kidney beans to the remaining broth in the pan, add half of the remaining water, mix, cover, and simmer over medium heat, stirring occasionally, until the kidney beans are tender (about 1 hour and 15 minutes)
If necessary, add more water as it's cooking
Join the reserved meat and sausage to the pot, mix, and heat over high heat for about 10 minutes
Serve immediately
726 calories per serving
