Bean Stew with Mett
Ingredients
- For the stew
- 300 grams dried Borlotti bean
- 2 garlic cloves
- 2 bay leaves
- 2 tsps allspice
- salt
- freshly ground peppers
- 2 Tbsps Lard
- 2 Tbsps Pastry flour
- 2 large, red onions
- For pork mett
- 100 grams Pancetta (dry, salted, smoked, without rind)
- 80 grams red Peperoncino
- 8 garlic cloves
- ½ tsp ground Cumin
Preparation steps
For the stew: Soak beans overnight in plenty of cold water.
Drain beans and bring to a boil in a saucepan with 1 1/2 liters (approximately 6 cups) of water. Peel and finely chop garlic and add to beans along with bay leaves and allspice berries. Reduce to a simmer, cover and cook over low heat until the beans are tender for about 1 to 1 1/2 hours.
For the pork mett: Cut bacon into large pieces for the ground pork. Rinse pepperoncini, slit lengthwise, remove seeds and white ribs and chop coarsely. Peel garlic and chop coarsely. Put bacon, pepperoncini and garlic through the fine holes of a meat grinder. Stir in cumin, cover and refrigerate.
Season beans with salt and pepper. Cut fatty bacon into small cubes. Heat in a saucepan of lard over medium heat, stir in flour and sauté until bright, deglaze with some bean cooking water and bring to a boil. Stir this thick sauce with the beans and let stew for about 5 minutes while simmering.
Peel onions and quarter lengthwise. Spoon bean stew into small bowls, add the pork mett and place the onion quarters on top. For dining, pork mett is then stirred under the beans and spooned with the stew along with the onions.
