- Pinto beans - 200 Grams
- Pork neck - 500 Grams
- black pepper - 1/2 teaspoonfuls
- Leek - 1 piece
- Salt - 1/2 Teaspoon
- Vegetable oil - 50 milliliters
- garlic - 3 teeth
- Tomato puree - 60 Grams
1. First of all it is necessary to soak the beans. Soak for several hours. Then change the water and cook it for 1.5 hours on a small fire until the bean is soft. Do not digest beans. The liquid where the beans were brewed is preserved. 2. Cut off all the meat from excess fat. Then cut into cubes in size about 3-3cm. 3. On a high fire, fry the meat until a ruddy crust is formed. Meat lay out in small portions, so that before the time it does not give juice. We cut the leek onions with rings (its white part) and add it to the meat. Then mix everything and cook for 2-3 minutes on medium heat. 4. Then you need to pepper everything and add salt. Add the beans and mix. 5. Add the tomato puree. On medium heat, cook for 8-10 minutes until cooked. To ensure that the meat does not turn out to be very dry, you need to add very little liquid from the bean. 6. Finely chop garlic, and add to our dish about 1-2 minutes before the final cooking.
Servings: 4