Pork and Pinto Bean Persian Stew

Servings: 4
Prep Time: 60 minutes


0.91 kilograms pork shoulder (cut into 1/2-inch pieces)

3 Tbsp. fresh pork fat

4 spring onions (minced)

60 grams parsley (minced)

0.95 liters pork stock

2 lemon juice

480 grams pinto beans (canned)

salt (To taste)

pepper (To taste)

237 ml red wine vinegar

237 ml water

100 grams 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)

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.

Courtesy of the National Pork Board, Des Moines, Iowa.