Stew with beans and pork
6 servings
180 minutes
Bean and pork ragout is a classic dish of Italian cuisine, rooted in the cozy taverns and home kitchens of Tuscany. It combines the rich aromas of rosemary, thyme, and garlic, harmoniously complementing the tenderness of beans and the juiciness of pork sausages. Slowly simmered in the oven, the ragout acquires a deep caramelized flavor with a slight tang from white wine vinegar and chili pepper. Traditionally, this dish is prepared in small ceramic pots to preserve the richness of flavor and aroma. It is often served with grainy mustard and crispy bread crumbs, making the texture particularly appealing. An ideal treat for a warm family dinner or a cozy gathering with friends, bean and pork ragout is a true embodiment of comfort and warmth in Italian cuisine.
1
In a skillet over medium heat, heat 1 tablespoon of olive oil. Sauté the sausages for about 5 minutes, then place them on a plate, cut them in half, and return the skillet to the stove.
- Olive oil: 2 tablespoons
- Pork sausages: 500 g
2
Cut 1 onion into 6 pieces, grate the carrot, and quarter the leek. Fry the chopped vegetables until golden.
- Onion: 5 head
- Carrot: 1 piece
- Leek (white part): 1 piece
3
Add pre-soaked beans, 1 sprig of thyme, rosemary, and pour in 5 cups of water. Bring to a boil and simmer on low heat for about 30 minutes. Remove from heat, season with salt and pepper, and let cool to room temperature.
4
Melt the butter in a saucepan over medium heat. Slice 4 onions into thin half-rings and chop the garlic. Sauté the onion, garlic, and a sprig of thyme. Season with salt and cook until the onion caramelizes and becomes soft. Add vinegar, chopped chili pepper, and cook for 5 minutes while stirring. Add mustard, mix well, and remove the pan from heat.
- Unsalted butter: 5 tablespoon
- Onion: 5 head
- Garlic: 6 cloves
- Wild thyme: 2 stems
- Salt: to taste
- White wine vinegar: 1 tablespoon
- Chili pepper: 1 piece
- Wholegrain mustard: 2 tablespoons
5
Preheat the oven to 180 degrees. In a large bowl, mix the beans with the vegetables, sausages, and caramelized onions, then place the mixture into 6 pots.
- Beans: 250 g
- Pork sausages: 500 g
- Onion: 5 head
6
Meanwhile, grind the bread in a food processor. Add 1 tablespoon of olive oil and mix with the crumbs. Place the mixture in each pot and bake for about 1 hour. Serve with mustard. Enjoy your meal!
- White bread: 200 g
- Olive oil: 2 tablespoons
- Wholegrain mustard: 2 tablespoons