Pork and beans soup
Instructions
Put the beans to soak overnight in cold water and, when Cook, drain and transfer to a saucepan along with the ham ham butt, shoulder, Shin, a bay leaf, a few peppercorns, a pinch of salt and half an onion studded with cloves.
Add enough water to cover the ingredients, so bring on moderate heat and Cook, covered for about an hour and 30 minutes.
Meanwhile, separately, boil the rinds in water, flavoured with bay leaves, onion and cloves.
Spent the time indicated, prepare a mixture with 2 cloves garlic, chopped 2 tablespoons vegetable oil.
Add about one-third of the beans that were passed to the vegetable mill with all their cooking broth, the remaining adult, a bit of concentrated, boiled pork and chopped parsley and chives.
Adjust salt and pepper, turn off after about 10 minutes, then serve.
Ingredients and dosing for 6 persons
- 1 ham hocks to 400 g
- 300 g of dried pinto beans
- 200 g of pork shoulder
- 150 g of chopped celery, carrot, onion
- 120 g of pork rinds
- 1 bit of ham ham butt
- Laurel
- Cloves
- 2 cloves of garlic
- Chives
- Parsley
- Onion
- Tomato paste
- 2 tablespoons of olive oil
- Salt
- Black pepper in grains