Mix of dried vegetables with meat
Dried Vegetable Mix with Meat - A Comforting and Flavorful Recipe
Preparation time: 15 minutes
Cooking time: 30 minutes
Total: 45 minutes
Servings: 4
In a world full of quick and easy recipes, the dried vegetable mix with meat remains a classic choice for family meals. This recipe perfectly combines the texture of juicy meat with the richness of protein from legumes, offering a nourishing and comforting dish. Whether it's a chilly day or you simply want to indulge in a warm meal, this mix will bring a smile to your face.
Your basic ingredients:
- 500 g pork shoulder (choose a well-marbled cut for added juiciness)
- 300 g cooked beans (preferably canned, to save time)
- 300 g cooked lentils (you can use green or red lentils, depending on your preference)
- 300 g cooked chickpeas (again, canned for convenience)
- 1 large onion (opt for white or yellow onion, depending on taste)
- 1 tablespoon tomato paste (for an intense flavor)
- 500 ml vegetable broth (ideal for a richer taste; chicken broth can be used if preferred)
- salt (to taste)
- pepper (to taste)
- a few bay leaves (a hint of aroma)
- 2-3 tablespoons oil (olive oil adds extra flavor)
Step by step in preparing the recipe:
1. Preparing the meat: Start by cutting the pork shoulder into cubes of about 2-3 cm. Make sure they are uniform in size to cook evenly. In a large pot, heat 2-3 tablespoons of oil over medium heat. Once the oil is hot, add the meat cubes and sauté for 5-7 minutes until golden.
2. Adding the vegetables: Once the meat is well browned, add the chopped onion. Sauté together, stirring occasionally, until the onion becomes translucent. This process helps develop flavors and adds a solid base to the dish's taste.
3. Cooking with liquid: After the onion has softened, add the vegetable broth and tomato paste. Mix well to integrate all the ingredients. Add the bay leaves, salt, and pepper to taste. Let everything simmer for 15 minutes on low heat. This step is essential as it allows the meat to absorb the rich flavors.
4. Adding the legumes: Finally, add the cooked beans, lentils, and chickpeas. Gently stir to avoid crushing the legumes. Let everything simmer together on low heat for 10 minutes. This time is sufficient for the flavors to combine and develop.
5. Finishing and serving: When everything is ready, you can strain a bit of the dish to remove the bay leaves. Sprinkle chopped parsley on top, which will add a touch of freshness and color. Serve this dried vegetable mix with meat alongside a slice of fresh bread or a light salad.
Practical tips:
- Calories and nutritional benefits: This dish is rich in protein due to the pork and legumes. A serving of 300 g can contain approximately 400-500 calories, depending on the amount of oil used. Additionally, legumes are full of fiber, which supports digestion.
- Ingredient variations: You can experiment with different types of meat, such as chicken or beef. Also, replace chickpeas with peas or add carrots and celery for a more varied texture and taste.
- Personal story: I discovered this recipe during a freezing winter when I was looking for something to warm me up. It’s a dish I often make on weekends to have delicious leftovers for Monday's lunch.
Frequently asked questions:
- Can I use fresh vegetables? Absolutely! Add carrots, zucchini, or bell peppers for a fresh and crunchy touch.
- How can I make the recipe spicier? Add a little chili powder or red pepper flakes during cooking.
- Can it be frozen? Definitely! This dish freezes excellently. Make sure to let it cool completely before placing it in airtight containers.
This dried vegetable mix with meat recipe is not only a delicious choice but also a healthy and filling option for any meal. Enjoy!
Ingredients: 500g pork pulp, 300g boiled beans, 300g boiled lentils, 300g boiled chickpeas, 1 large onion, 1 tablespoon tomato paste, 500ml vegetable broth, salt, pepper, a few bay leaves, 2-3 tablespoons oil
