1 pound of white beans, drained and rinsed
2 medium-sized bell peppers, chopped
1 kilogram of pork shoulder (boneless), cut into cubes
5 tablespoons of olive oil
1/2 cup of white wine
8 sprigs of fresh thyme or 1 teaspoon of dried oregano
2 small bunches of fresh rosemary, chopped
1 cup of chopped onion
2 cloves of garlic, minced
4 large tomatoes, chopped
1 pound of white beans, drained and rinsed
2 medium-sized bell peppers, chopped
1 kilogram of pork shoulder (boneless), cut into cubes
5 tablespoons of olive oil
1/2 cup of white wine
8 sprigs of fresh thyme or 1 teaspoon of dried oregano
2 small bunches of fresh rosemary, chopped
1 cup of chopped onion
2 cloves of garlic, minced
4 large tomatoes, chopped
Cook the white beans in a large bowl with enough water to cover them
Let it soak overnight
Drain and reserve the beans the next day
Season the pork with salt and pepper
In a large skillet, heat 2 tablespoons of olive oil over high heat
Add the pork and cook until browned on all sides
Remove the pork from the skillet and set aside
Add the white wine to the skillet and cook for 1 minute, scraping up any browned bits
Add the pork, beans, thyme, rosemary, and enough water to cover everything
Bring to a simmer and let cook over low heat for 1 hour and 30 minutes or until the beans are tender
In another skillet, heat 2 tablespoons of olive oil over high heat
Add the bell peppers and season with salt
Cook until browned
Remove the bell peppers from the skillet and set aside
In the same skillet, heat the remaining olive oil over medium-low heat
Add the onion and cook for 3 minutes
Add the garlic and cook for an additional minute
Add the tomatoes to the skillet and stir until they start to thicken
Add the beans and bell peppers back into the skillet and stir well
Simmer the mixture over low heat for 20 minutes, stirring occasionally
Season with salt and pepper to taste
Serve warm or at room temperature
Serves 10.
