Spicy Tomatoes – Kasseler Pot with White Beans
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 1 chilli pepper (s), red
- 600 g smoked pork chops, loosened
- 0.5 ½ ciabatta
- 3 tablespoon olive oil
- 2 cans tomato (s), chunky (45 ml each)
- 1 teaspoon vegetable stock, instant
- 1 small Can (s) beans, white (425 ml)
- some thyme, dried
- salt and pepper
- sugar
- some basil, fresh, some leaves
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions and garlic. Clean the chilli, cut lengthways, core, wash and finely chop. Wash the meat, pat dry and cut into small cubes.
- For the crostini, cut the ciabatta into thin slices. Heat 2 tablespoons of oil in a large saucepan or pan. Toast the ciabatta slices on each side one by one. Remove.
- Heat 1 tablespoon of oil in a saucepan. Sear the meat in it, turning over a medium heat, for 4 - 5 minutes. Fry the onion, garlic and chilli briefly. Add chunky tomatoes, 100 ml water and stock, bring to the boil. Cover and simmer for approx. 15 minutes.
- Put the beans in a colander, rinse and drain. Put the thyme with the beans in the pot and simmer for another 3 - 4 minutes. Season to taste with salt, pepper and sugar.
- Arrange and drizzle with a dash of olive oil. Scatter the torn basil on top and serve the ciabatta with it.
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