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Pork and Pinto Bean Persian Stew With Persian Rice, Tzatziki and Pickled Rhubarb and Asparagus
PORK FOODSERVICE18Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork shoulder (cut into 1/2-inch pieces)
- 3 Tbsp. fresh pork fat
- 4 spring onions (minced)
- 1 cup parsley (minced)
- 4 cups pork stock
- 2 lemon juice
- 2 cups pinto beans (canned)
- salt (To taste)
- pepper (To taste)
- 1 cup red wine vinegar
- 1 cup water
- 1/2 cup sugar
- 2 Tbsp. salt
- 1 tsp. fennel seeds (lightly toasted)
- 2 sprigs mint
- 2 sprigs thyme
- 2 stalks rhubarb (cut into 2-by1/2-inch batons on bias)
- 2 stalks asparagus (cut into 2-by1/2-inch batons on bias)
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Directions
- 1. For the Pork: Sear pork in fat for 5-7 minutes, add onions and cook for 2 minutes. Add herbs and cook for 2 more minutes. Add stock and simmer, covered, for 1½ hours. Add lemon juice and beans, season with salt and pepper
- 2. For the Pickled Rhubarb and Asparagus: In a saucepan, bring all ingredients except rhubarb and asparagus to a boil. Remove liquid from heat and pour over rhubarb and asparagus, let sit
- 3. To serve: Serve stew with sides of Pickled Rhubarb and Asparagus and Accompaniments
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