Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Arrange and drizzle with a dash of olive oil. Scatter the torn basil on top and serve the ciabatta with it.