Beans (in fact, a side dish) play the mean role in this recipe. Thus the meat is seasoned more simply. Beans could actually be an excellent vegetarian main dish on their own.
Don’t forget to soak the beans the day before!
2 tablespoon cold pressed pumpkin seed oil
200 g white beans (soaked)
1 large handful of basil
2 clove garlic
half an onion
4 tablespoon cold pressed corn germ oil
800 g minced pork
100 g bacon
2 chili peppers
2 tablespoon mustard flour
Soak the beans in cold water the day before. Rinse them before cooking. Chop the onion and the garlic, then cook in the pumpkin seed oil. Throw in half of the basil in larger pieces, then pour in the beans and add three times as much water. Cook covered over medium heat for 45 minutes, then another 15 minutes uncovered.
In the meantime, combine the meat with finely chopped chili peppers and mustard flour (mustard powder). Fry the bacon in rape seed oil. Shape the meat into small longish balls and fry them as well over medium heat, 10 minutes each. As for me, I had to do two rounds of frying in one pan.
When the beans are ready, add the remaining basil (this time chopped finely). Serve everything together.