Pork belly will release fat and it is probably a good idea to remove it even if it does take away some flavour
Soaking sun-dried tomatoes and cooking them to release their flavour gives this dish a special sweet taste. Adding the dried peppers and red pepper flakes adds colour and a touch of heat.
Meat is an option, and generally it is smoked pork, usually a ham.
- 2 litres water
- 1 litre mineral water
- 500 g white beans, dried (soaked overnight in soda and water), cooked
- 400 g cooked smoked pork belly / smoked pork ham (optional)
- 200 g onions, sliced
- 100 g carrot, peeled, grated
- 90 g sun-dried tomatoes, reconsituted for 16 hours in mineral water
- 90 g dried red peppers, reconsituted for 16 hours in mineral water
- 30 ml olive oil
- 15 g marjoram / parsley
- 15 g red pepper flakes
- 5 g black pepper
- 5 g salt
Reconstitute peppers and tomatoes in the mineral water for 16 hours.
Blend reconstituted peppers and tomatoes in their soaking water.
Pour the two litres of water and blended pepper-tomato liquid into a large pot. Bring to a low boil, reduce heat, add paprika flakes, simmer for two hours, strain into a new pot.
Fry onions in the oil over a medium heat until soft, about 15 minutes, add pork belly, fry for 10 minutes, add carrots, sauté for 5 minutes.
Add beans, carrot-onion-pork mixture, herbs and seasonings to the paprika-pepper-tomato pot, cook until hot.
Serve with pickles, red onion slices and a dash of hot pepper sauce.