Spicy bean stew


200 g beans 1 clove garlic 2 pk bay leaves 2 tbsp oil 1 pk onions 3 pk peppers 400 g pork shoulder to taste cumin 1 tbsp plain flour 1 tbsp tomato puree to taste chilli 200 ml stock 200 ml beer to taste salt to taste pepper a little parsley


1. Soak the beans overnight in cold water to which add the bay leaf and finely chopped garlic. The next day, boil the beans in the same water until almost tender. 2. Fry the chopped onion in the lard, add the chopped meat, season, sprinkle with flour and fry. Drain all the water from the beans and mix them with the meat, along with the chopped peppers and puree. Pour in the stock and beer and simmer over a low heat. Season and garnish with parsley.