This is an autumn staple especially around the time of the traditional pig slaughter. We’re going to use smoked pork belly with all the fat and goodies and some beautiful smoked sausages. I didn’t have pork sausages, but instead I used smoked elk sausage.
- 920 g big white beans, soaked and/or pre-cooked
- 500 g smoked pork belly
- 500 g smoked sausages
- 400 ml water or broth
- 500 ml tomato sauce (passata)
- 2 medium onions
- 3 carrots
- 3 garlic cloves, minced
- 3 tbsp butter
- 2 bay leaves
- dried thyme, to taste
- Sea salt, to taste
- ground black pepper, to taste
- If you use already prepared beans, make sure you remove the slimy liquid they come with and rinse them well until no more foam forms. Set them aside in a big bowl.
- In a cast iron pan, add the butter and diced onions, sliced carrots and chopped garlic. Cook until onions are translucent and carrots became softened. This can take some time if you do it over low heat (we don’t want to fry/burn them).
- Add a little salt, pepper and thyme to them when ready and transfer to a bigger pot and set aside.
- In the same frying pan, add more butter and add your meats. Meat should be cut in bite size or left in bigger pieces if so you wish. Fry them slightly until juices are released and they’re starting to sizzle.
- Transfer the meat together with the onion mix in the bigger pot, add bay leaves, put on the heat to medium and add the water. Allow to simmer for 30 minutes so the meat cooks well.
- After 30 minutes, add the beans (pre-cooked) and tomato sauce (passata) and allow to simmer for another 20-30 minutes until the liquid has reduced to your liking.
- Adjust with salt and pepper if needed and remove the bay leaves.
Ready to serve just by itself without the need of bread or any additional carb. You can additionally sprinkle a handful of chopped fresh and fragrant parsley before serving!