Baked Beans
calories: high
category: vegetables
cost: medium
difficulty: medium
preparation time: 180
Ingredients
Fresh white beans 1,200 gr.
Ripe tomatoes 350 gr.
Pork rind 160 gr.
Onion or leek 1
Extra-virgin olive oil 2 spoonfuls
Garlic 2 cloves
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Ripe tomatoes 350 gr.
Pork rind 160 gr.
Onion or leek 1
Extra-virgin olive oil 2 spoonfuls
Garlic 2 cloves
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Shell and wash the beans. Put some water in a pot and bring to the boil. Put the pork rind in and let it boil for a few minutes. Remove it and scrape off the rind. Cut it into strips of about 1 centimetre each.
Wash the tomatoes, peel them, take out the seeds and cut into small pieces. Peel the garlic and the onion (or leek) and dice them together. Put into an earthen pot having a lid as well, the oil, the shelled beans, then cut up the pork rind and the garlic, onion and tomatoes. Salt and pepper and cover with enough water up to two centimetres above the top.
Mix well, and then cover the pot and put it into the oven pre-heated at 180 ° for about 2 ½ hours without opening the oven door. Serve hot at the table in the earthen pot. The Chef's tips Parrina Bianco is an 11.5 dry white wine with a delicate perfume having a flowery sensation, to be served at 10°C: Curiosity Earthen pots are often used to cook vegetables and meat for food requiring long periods of cooking they retain moisture and the food is more tasty.
Wash the tomatoes, peel them, take out the seeds and cut into small pieces. Peel the garlic and the onion (or leek) and dice them together. Put into an earthen pot having a lid as well, the oil, the shelled beans, then cut up the pork rind and the garlic, onion and tomatoes. Salt and pepper and cover with enough water up to two centimetres above the top.
Mix well, and then cover the pot and put it into the oven pre-heated at 180 ° for about 2 ½ hours without opening the oven door. Serve hot at the table in the earthen pot.
