Pork Knuckle and Bean Stew

Method

1. 1

   Preparing the beans

   I drain the beans, cover them with fresh water and cook them until tender, about 60 minutes, stirring once or twice.

   60 min
2. 2

   Cooking the ham hock

   I cook the smoked ham hock in a separate pan, in enough water to cover it, together with the bay leaves, for about 60 minutes, until the meat falls away from the bone.

   60 min
3. 3

   Bacon and onion

   In a large frying pan I fry the diced bacon until crisp, then add the oil and the red onion and fry until translucent.

   8 min
4. 4

   Paprika stage

   I take the pan off the heat, sprinkle over the paprika and stir in the tomato purée straight away so that it does not burn.

   2 min
5. 5

   Assembling

   To the cooked beans I add the paprika onions, the crushed garlic and a little stock from the ham hock, season with salt and pepper, then simmer everything together for a few minutes.

   10 min
6. 6

   Serving

   I pull the ham hock into pieces, serve it with the beans and offer sour cream on the side.

   2 min