White Beans with Thyme and Pork Rump

Name: White Beans with Thyme and Pork Rump
Yield: 6
Ingredients: 400 grams of white beans; 3 large onions, peeled; 6 thyme sprigs; 6 pork rump fillets; Salt and black pepper to taste; 3 cloves of garlic, minced; 3 carrots, peeled and thinly sliced; 2 tomatoes, seeded and chopped; 2 tablespoons of fresh thyme, chopped; 6 tablespoons of bread crumbs

1
400 grams of white beans
2
3 large onions, peeled
3
6 thyme sprigs
4
6 pork rump fillets
5
Salt and black pepper to taste
6
3 cloves of garlic, minced
7
3 carrots, peeled and thinly sliced
8
2 tomatoes, seeded and chopped
9
2 tablespoons of fresh thyme, chopped
10
6 tablespoons of bread crumbs

Ingredients

1
400 grams of white beans
2
3 large onions, peeled
3
6 thyme sprigs
4
6 pork rump fillets
5
Salt and black pepper to taste
6
3 cloves of garlic, minced
7
3 carrots, peeled and thinly sliced
8
2 tomatoes, seeded and chopped
9
2 tablespoons of fresh thyme, chopped
10
6 tablespoons of bread crumbs

Directions

1
Soak the beans for about two hours
2
Skewer the thyme sprigs into one of the onions, peel the other two
3
Season the pork rump with a little salt
4
Set everything aside
5
In a large pot, place the drained beans, with enough water to cover them
6
Add the chopped onion, whole onion with thyme, garlic, carrot, tomato, and thyme
7
Season with salt and black pepper
8
Simmer the pot without a lid
9
After half an hour, add the pork rump and cook for another 40 minutes or so
10
Remove from heat
11
Discard the onion with the skewered thyme
12
Divide the beans into individual portions
13
Place a piece of pork rump on each portion and sprinkle one tablespoon of bread crumbs on top
14
Put it in a preheated oven to bake until lightly golden brown, then serve immediately.