Pork And Green Beans Recipe
Ingredients
| 1 (2-lb) boned shoulder of pork | ||
| Salt | 1 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Pepper red | 1 | |
| Tomatoes | 6 | |
| Green beans | 1 Pound, frozen | |
| Bouillon cube | 1 | |
| Butter | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
Directions
Cut the meat into 1-inch chunks.
Put in a flameproof casserole and cover with cold water.
Add the salt, pepper and cayenne and bring to the boil.
Simmer for 20 minutes.
Remove the pith, core and seeds from the pepper and cut into strips.
Add to the pot and continue cooking for 15 minutes.
Peel and chop the tomatoes.
If using fresh beans, trim and cut into pieces.
Add the beans and tomatoes to the casserole with the bouillon cube, cover and cook for a further 25 minutes.
If using frozen beans, add just before the end of the cooking time.
Mix the butter and flour together to form a paste.
Add in small pieces to the casserole.
Simmer, stirring, until the liquid thickens.
Serve with potatoes.
Put in a flameproof casserole and cover with cold water.
Add the salt, pepper and cayenne and bring to the boil.
Simmer for 20 minutes.
Remove the pith, core and seeds from the pepper and cut into strips.
Add to the pot and continue cooking for 15 minutes.
Peel and chop the tomatoes.
If using fresh beans, trim and cut into pieces.
Add the beans and tomatoes to the casserole with the bouillon cube, cover and cook for a further 25 minutes.
If using frozen beans, add just before the end of the cooking time.
Mix the butter and flour together to form a paste.
Add in small pieces to the casserole.
Simmer, stirring, until the liquid thickens.
Serve with potatoes.
Chef
