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preparation time:
15 minutes
cooking time: 30-40 minutes
spicy rating: 6/10
serves: 4
Ingredients:
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500 grams dried brown beans (Dutch brown beans)
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1.5 litres of beef stock (preferably house cooked)
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500 g Pork rasher (Sam chan)
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3 cloves garlic, crushed
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a handful of mushrooms, roughly chopped
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8 fresh red chilies, finely chopped
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a small leek, finely chopped
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2 tsp Nutmeg powder
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2 tsp pepper powder
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2 tsp salt
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2-3 tbs tbs vegetable oil
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a bunch of celery leaves (or parsley if you can't get it),
finely chopped
How
To Cook:
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Soak the dried brown beans overnight. Then drain.
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Cut the pork into thick slices.
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Saute the garlic with oil until fragrant then add the
pork, mushrooms, chilies, leek, and stir well until
change colour.Add salt, pepper and nutmeg.
Stir well, then add the beef stock and the bean.
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Simmer until boiled and wait 5 minutes more.
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Garnish with celery leaves, or parsley and serve with
steam rice or thick slices of bread (coarse black bread
or multigrain bread or garlic bread).
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