Pork with Sage and Beans

THIS IS A BLUE RECIPE

The hardest part of this dish was cooking the beans – they took hours and hours! But it was worth it to get the creamy texture I wanted, and I did a big enough batch to freeze for another time.

I used white beans that are commonly sold here in Zambia, they look a bit like cannellini beans. I simmered them unsalted for about 3 hours, keeping an eye on the water level, eventually they will soften and then after a while longer the starches will turn the consistency creamy. Then I added salt.

Serves 3 – 4

4 large pork chops or steaks

1 large onion finely chopped

3 large cloves of garlic finely chopped

2 large carrots

4 large slices of salami finely chopped

½ pint of vegetable stock

1 large handful of fresh sage roughly chopped

2 cups of cooked beans with the liquor

Salt and pepper

Fry the onions until soft

Add the garlic and carrots and fry for a little longer

Add the pork chops and brown

Then add the rest of the ingredients

Check for seasoning.

Cook for about 1 hour – the longer you cook the more tender the pork should be

Finish off with a few fresh sage leaves.

Serve with boiled new potatoes and cabbage sautéed with butter and lemon juice.