Recipe

Buy ingredients and prepare tools

For the brine

• Peppers + Salt

For the stew

• 5.2kg Pinto or white beans

• 1.5 liter riesling you would enjoy drinking

• 2kg raw pork belly (optional chicken hearts, chicken stomach)

  
• 0.5kg Onions

• Garlic, Celery, Carrot

• Olive oil

• Bay leaves

• Optional: animal bones

Tools you'll need

• Cast iron

• Large pot

Ferment Peppers

4 weeks, save the brine

pageSimple fermentation

Soak the beans

Season your bean-soaking water with one tablespoon of kosher salt per quart (about 15 grams per liter), rinse the beans with fresh water before cooking, then add a pinch of salt to the cooking water as well.

Prepare the vegetables

• Chop the 0.5kg onions

Cut and brown the pork belly

• Cut the pork belly into chewable pieces

• Roast the 2kg raw pork belly in the large pot, it should end up being 1.5kg browned

• Remove pork belly from the pot

Sauteé onions and add pork belly

In the pork belly fat. If you have raw garlic, add it too.

Add wine and brine

• Add one bottle of riesling wine and top up with water, or use two bottles of riesling

• Add the brine

• Add a few bay leaves

Combine ingredients in pot

• Beans, pork belly, onions

• Add a bit of water to fully cover the beans in liquid

• Add carrots and celery

• Optionally add chicken hearts, stomach or add animal bones

Bring to a slow and light simmer

• 4-12 hours

Package and cool in the fridge