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Berza

ingredients

serves 6-8
3 lb (1.35 kg) pork, cut into 2 in/5 cm pieces Use porkshoulder or spare rib chops.
1 onion
1 celery stalk
1 carrot
2 tbsp olive oil
4 cloves of garlic
1/4 cup (1 oz) 30 g flour
1/2 lb (230 g) soaked chickpeas
1/2 lb (230 g) soaked haricot or cannellini beans
2 pt (1.15 g) stock
1 or 2 red peppers, charred and peeled
1/2 lb (230 g) green beans, topped and tailed
1/2 lb (230 g) black pudding (blood sausage)
sliced salt and pepper

method

1. Trim peel and thinly slice the vegetables.

2. Fry in the olive oil until golden brown and then add the garlic.

3. Toss the meat in the flour, add to the pan and fry all over. Add the chickpeas, beans and stock. Bring to the boil and cook for 5 minutes. Cover and cook in a low oven or over the lowest heat for 1 1/2-2 hours until the pulses are almost tender.

4. Cut the peppers into strips and halve the beans if necessary. Add to the casserole and cook for a further 15 minutes before adding the black pudding (blood sausage) and seasoning.

5. All it needs now is simmering for about 10 minutes before serving with plenty of crusty bread.

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