White beans & pork goulash



500ml (2c) small white beans

1,5kg pork neck pieces, bones in

1L chicken OR vegetable stock

500ml (2c) water

45ml (3T) garlic, chopped

250ml (1c) onions, finely chopped

4 medium carrots, diced

3 stalks celery, diced

1 bay leaf

78ml red wine

45ml (3T) tomato paste

5ml (1t) dried oregano

5ml (1t) dried thyme

5ml (1t) dried parsley

salt and pepper to taste

5ml (1t) paprika

fresh parsley to garnish


  • Discard any damaged beans or pebbles. Rinse the beans under cold running water. In a large pot over medium heat, add the beans, pork, stock and water.
  • When it starts to bubble, cover and reduce the heat to low. Simmer gently for 1 hour.
  • Add the rest of the ingredients, except the parsley, and stir.
  • Cover and simmer for another hour or until the beans are soft. Add water if the liquid reduces too much and if the beans look dry.
  • Serve in bowls and sprinkle the fresh parsley over.
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