(Pork, Cabbage and Pinto Beans)


2 Lbs. Previously roasted pork
1/4 Cup Extra Virgin Olive oil
1/4 Cup Walnut oil
1/2 Head Savoy cabbage
1 Cup Parsley - Italian chopped
4 Cloves Garlic
1 Medium Onion - yellow
1/2 Tsp. Paprika - spicy
1/4 Tsp. Fennel Seeds
1 15 Oz. Can Pinto beans


The pork must be degreased, especially if it is from a roast which was larded. To do this place the pork in a cast iron skillet with a half cup of water. Cook over a very slow heat for at least an hour, turning every 10-15 minutes or so. Replenish the water as it evaporates. At the end of the cooking time rinse the meat in a colander to wash away the grease which has been released from the meat. Set aside to cool. When cool, chop the meat into very small (1/8 in.) pieces.


Chop the cabbage into 2 in. pieces. Chop the parsley into very small pieces. Do the same with the garlic cloves and onion. Place the onion, garlic, half the oil and half the parsley in a stir fry or other similar fry pan, and sauté for 2-3 minutes. At the end of this time, add 1/2 tsp. of paprika (spicy), stir the mixture and cook for another 2-3 minutes. Add the chopped pork and walnut oil to the to the pan and cook over medium heat for 10 minutes, or until the meat begins to brown. Add the chopped cabbage and the rest of the parsley. Add the rest of the olive oil and cook over medium heat for 15 minutes. Stir frequently so that the mixture does not burn. Add a bit of olive oil to the mixture if it seems dry to the taste.

Rinse the can of beans to remove the packing liquid. Add the can of beans to the pan after rinsing. Stir the mixture well to incorporate all of the ingredients. Should you not be partial to Pinto beans, make this dish with Canellini beans, either from a can or from dry beans which have been soaked and boiled until tender.

Serve hot with Italian bread, and a Cabernet or Merlot.

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Last updated on: 06/03/99 12:51:13 AM