Ingredients
For 10:
- 500 g pinto beans
- 700 g potatoes
- 400 g pickled kale (kiselica)
- approx. 500 g cured meat of choice: homemade sausages, ribs, shanks
- 100 ml olive oil
- 8-9 cloves garlic
- salt and pepper to taste
Preparation
In a pot, boil the beans for ten minutes, drain and return to the pot with more water, then add peeled whole potatoes and cured meat. Make sure that there's enough water so that all ingredients get cooked.
Let cook for about an hour, gently stirring occasionally. If necessary, top up the water.
In a different pan, heat the olive oil and add the finely chopped garlic. Let it turn slightly golden in color and then add the pickled kale. Allow the water from the kale to reduce by cooking over high heat with constant stirring for the first ten minutes.
Reduce the heat to a minimum and cover with a lid. To prevent the stew from burning, frequently uncover the pot, carefully add a small amount of water, and stir. Let the kale stew for about an hour.
Remove the cooked potatoes from the first pot, place in a suitable bowl and mash. Return the mashed potatoes into the pot with the beans and meat. When stewed, add the kale into the first pot and let simmer over low heat for five minutes, to allow the ingredients to come together.
Serving
Depending on the saltiness of the cured meat, add salt and pepper, but only after you've tasted the stew.
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