Publié : 20 septembre 2010
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Recette roumaine


Total time of preparation : 1,30 h

Main ingredients

  • 1,200 g of smoked pork chop
  • 1000 g of dried white beans

Vegetables and spices

  • 400 g of sliced carrots
  • 400 g of chopped white onion
  • 100 g of tomato paste
  • 250 g of parsnip
  • 80 g of red pepper powder
  • several medium laurel leaves
  • ¼ tsp of pepper
  • ½ tbsp of salt

Brown sauce with tomatoes lezon

  • 1 diced sweet red pepper
  • 150 g of white onion
  • 5 garlic cloves, pressed/finely chopped
  • 100 g peeled, finely chopped tomatoes
  • 150 sunflower oil,
  • 1 tbsp kapia tomato purée,
  • 250 g all-purpose flour,
  • 400 g plain cold water

Decorative ingredients

White onions sliced and separated into rings.


Preparation of beans and pork chop

  1. Put beans in warm water to soften for 2 hours.
  2. Put pork chop in a pressure cooker. Add salt and laurel leaves. Bring it to full pressure over high heat. Reduce heat and leave it to boil for 25 minute or until meat can be boned.
  3. In a pot with cold water, put beans to boil for at least 30 minutes. Remove water.
  4. To the half-boiled beans add water to cover, vegetables (carrots, onion, tomato paste, parsnip) and leave them boil until vegetables are tender.
  5. When the chop is done pour the liquid over in the beans and vegetable pot and boil for 10 minutes longer or until thickened.

Preparation of the brown sauce with tomatoes lezon

  1. In a frying pan, heat oil, then sauté the chopped red pepper and onion, garlic, tomatoes. Stir constantly till tender.
  2. Remove from heat. Cool to room temperature and blend.
  3. Mix flour, kapia tomato puree, and water. Then simmer for 3 minutes, stirring gently, to thicken.
  4. Stir the tomatoes lezon into the brown sauce and simmer over medium heat until sauce to reduce quantity and concentrate taste.

Mix the thickened beans with the resulted sauce, and simmer for 3 minutes. Season with salt and pepper.
Transfer to a heated serving bowl.
Cut the chop into slices and place it atop the beans.

Decorate with parsley and onions sliced into rings.
Serve as such.

Makes 6-8 servings