This is a very hearty stew that is ideal for a cold winter day. My grandma makes this sometimes without any meat and sometimes for a more filling dish with meat. In this recipe I use pork but you can use chicken, pork or veal. If you use veal, consider it will have to cook a little longer for it to become tender. I love this recipe, the meat falls apart and it is so delicious.
Green Beans and Pork Stew
- 3 garlic cloves, chopped
- 1 red onion, chopped
- 1/2 cup carrots, cut in circles
- 1 lbs. Italian green beans, cleaned and trimmed at the ends
- 1/2 lbs. organic, boneless pork
- 2-3 tomatoes, grated
- 2 tbsp parsley, chopped
- 1 tbsp dried oregano
- 1 tbsp almond flour
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp turmeric
- 1/2 tsp chili flakes
- 4-5 cups water
- STEP 1. Season the pork with salt and pepper on each side.
- STEP 2. Heat olive oil in a large pot over medium heat. Sauté onion and carrots for 2-3 minutes, until translucent.
- STEP 3. Add in the meat and cook for a few minutes while turning around to get a nice golden color (it will not be cooked through, this will only give the meat a better taste).
- STEP 4. Add the garlic, turmeric, chili flakes and sauté for a minute. Add 4 to 5 cups of warm water so that it covers the pot to the middle and cook over medium heat until it almost reaches a boil. Lower the heat and cook covered on low for an hour.
- STEP 4. Add the green beans and continue to simmer for 15 minutes. In a little bowl, mix 1 table spoon of almond butter with 2 table spoons of water and slowly add to the stew. This will help thicken up the stew.
- STEP 5. Add the grated tomatoes, and oregano. Simmer uncovered for 30 minutes and turn off heat. Sprinkle with chopped parsley and serve in a bowl while it is hot.