Elements:
- 1 bay leaf
- 6 carrots, halved lengthwise and sliced
- 100 grams celery root
- four cloves garlic, minced
- 400 grams beans
- one large onion, sliced
- one gram tiny smoked pork hock, about 1000
- Salt and pepper
- 1 vegetable dice
Recommendations:
- Soak beans the night prior to.
- Wash the smoked pork hock, take out skin.
- Position onion and meat in a huge pan.
- Incorporate beans, bay leaf and garlic.
- Make sure beans and meat have enough water.
- Crumble in the vegetable cube.
- Cook beans and meat for about 60 minutes on lower warmth, covered.
- Chop the carrots and celery in a blender, add to the meat and beans 15 minutes before the end of cooking. Stir.
- Get the cooked pork hock from the beans, tear into smaller sized pieces. Take out the bay leaf. Incorporate salt and pepper as desired.
- Serve beans with smaller parts of meat and bread.