White Bean Stew

Name: White Bean Stew
Yield: 6
Ingredients: 2 cups of white beans; 8 cups of water; 1 clove of garlic; 1 onion with 2 cloves speared; 1 sprig of rosemary; 250g of cooked ham or pork shoulder, cut into cubes; 4 tablespoons of olive oil or butter; 1/2 cup of chopped onion; 1/2 cup of chopped green pepper; 5 peeled tomatoes, blanched and cut into cubes; salt and black pepper to taste; 1/4 cup of Madeira wine, dry

1
2 cups of white beans
2
8 cups of water
3
1 clove of garlic
4
1 onion with 2 cloves speared
5
1 sprig of rosemary
6
250g of cooked ham or pork shoulder, cut into cubes
7
4 tablespoons of olive oil or butter
8
1/2 cup of chopped onion
9
1/2 cup of chopped green pepper
10
5 peeled tomatoes, blanched and cut into cubes
11
salt and black pepper to taste
12
1/4 cup of Madeira wine, dry

Ingredients

1
2 cups of white beans
2
8 cups of water
3
1 clove of garlic
4
1 onion with 2 cloves speared
5
1 sprig of rosemary
6
250g of cooked ham or pork shoulder, cut into cubes
7
4 tablespoons of olive oil or butter
8
1/2 cup of chopped onion
9
1/2 cup of chopped green pepper
10
5 peeled tomatoes, blanched and cut into cubes
11
salt and black pepper to taste
12
1/4 cup of Madeira wine, dry

Directions

1
Cook the beans in liquid for 1 day
2
Drain, place in a pot, add 8 cups of water, garlic, onion, rosemary, and ham or pork shoulder
3
Simmer until the beans are tender (about 3 hours)
4
In a pan, heat some oil, add chopped onion and green pepper, and fry lightly
5
Add the tomatoes, salt, and black pepper, and cook for 15 minutes
6
Add the cooked beans and place in a refrigerator-safe form
7
Bake at 170°C for 6-8 hours
8
TO FREEZE - Let it cool, wrap in aluminum foil, and freeze
9
TO THAW AND SERVE - Wrap the form tightly and bake in a moderate oven (170°C) until hot
10
Serve with Madeira wine.