Iahnie de fasole cu piept de porc afumat – o reteta traditionala romaneasca, perfecta pentru mesele de familie, cu gust bogat si arome care aduc aminte de bucataria mamei. Daca esti in cautarea unei mancaruri consistente, satioase si pline de savoare, acest preparat este alegerea ideala, mai ales in zilele reci sau cand vrei ceva cu adevarat reconfortant. Astazi va invit in bucatarie pentru o reteta care aduce confort si savoare in farfurie – piept de porc fraged, rumenit frumos, servit alaturi de o iahnie de fasole aromata, gatita cu grija si rabdare. O combinatie care vorbeste despre mesele tihnite, despre gustul de acasa. Vei descoperi in randurile de mai jos cum sa prepari aceasta mancare traditionala simplu si rapid, cu ajutorul unui multicooker, dar fara sa faci rabat de la gustul autentic.

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INGREDIENTE (pentru 4 portii)

• 1 kg piept de porc afumat
• 25 ml ulei de masline
• 2 catei de usturoi
• 1 ceapa mare
• 1/2 ardei capia
• 1/2 tija telina apio
• 25 ml vin alb
• 1 cub cu legume bio
• 500 grame fasole alba din conserva
• 300 grame pasta de rosii Cirio
• Sare

Incepem cu pieptul de porc, pe care il taiem in patru bucati egale, late cam de 2 – 3 cm fiecare – cat sa prinda bine rumeneala si sa-si pastreze suculenta la interior. Pornim oala Tefal One Pot pe functia Brown, turnam o lingura de ulei si asezam bucatile de carne in oala. Le prajim cate doua minute pe fiecare parte, doar cat sa capete o crusta frumoasa, aurie.

Adaugam apoi 250 ml de apa rece, inchidem capacul si gatim sub presiune timp de 30 de minute – suficient cat carnea sa devina frageda si plina de savoare. Dupa ce depresurizam, setam oala pe functia Bake si lasam pieptul de porc sa se rumeneasca bine pe ambele parti. Incepem deja sa simtim aromele imbietoare care ne pregatesc papilele pentru ceea ce urmeaza.

Cat timp carnea se rumeneste, ne ocupam de iahnia de fasole – sufletul acestei retete. Intr-o cratita incapatoare, punem o lingura de ulei de masline, ceapa si usturoiul tocate marunt, impreuna cu un ardei capia taiat cubulete si aproximativ 50 ml de apa. Le lasam sa se inabuse sub capac, amestecand din cand in cand, pana cand legumele se inmoaie si incep sa-si elibereze aromele.

Daca e nevoie, mai adaugam cate putina apa pe parcurs, doar cat sa nu se prinda. Incorporam apoi pasta de rosii Cirio, un cub de legume bio si un strop de vin – cat sa aduca profunzime gustului. Lasam totul sa fiarba usor sub capac, pentru ca sosul sa se lege frumos.

La final, adaugam fasolea scursa din conserva si mai lasam pe foc inca cinci minute, doar cat aromele sa se impleteasca.

Servim iahnia de fasole calda, alaturi de pieptul de porc rumenit, asezat cu grija deasupra. O farfurie simpla, dar bogata, cu gust intens si texturi care se completeaza minunat.

Detaliile video ale retetei:

Daca v-a placut reteta de Iahnie de fasole cu piept de porc afumat, va invit sa incercati si:

English version

Smoked Pork Belly with Beans Stew

Smoked Pork Belly with Beans Stew – a traditional Romanian recipe, perfect for family meals, with a rich taste and comforting aromas that bring back memories of mom’s kitchen. If you’re looking for a hearty, satisfying, and flavorful dish, this is the perfect choice – especially on cold days or whenever you crave something truly comforting. Today, I’m inviting you into the kitchen for a dish that brings warmth and flavor to the table – tender, beautifully seared pork belly, served alongside a fragrant bean stew, lovingly cooked with patience and care. A combination that speaks of quiet, homey meals and the familiar taste of tradition. In the lines below, you’ll discover how to prepare this traditional dish quickly and easily with the help of a multicooker, without compromising on the authentic flavor.

• 1 kg smoked pork belly
• 25 ml olive oil
• 2 garlic cloves
• 1 large onion
• 1/2 red bell pepper (capia)
• 1/2 stalk celery (apio)
• 25 ml white wine
• 1 organic vegetable stock cube
• 500 g canned white beans
• 300 g Cirio tomato paste
• Salt, to taste

We begin with the pork belly, which we cut into four equal pieces, about 2–3 cm thick – just enough to get a good sear while keeping the inside juicy. We heat up the Tefal One Pot on the Brown function, drizzle in a tablespoon of oil, and add the meat. Sear each piece for about 2 minutes per side, just until it forms a beautiful golden crust.

Next, we pour in 250 ml of cold water, close the lid, and cook under pressure for 30 minutes – enough time for the meat to become tender and flavorful. Once the pressure is released, we switch to the Bake function and let the pork belly brown nicely on both sides. The kitchen is already filling with the kind of inviting aromas that make your mouth water.

While the meat is browning, we turn our attention to the bean stew – the soul of this dish. In a large pan, heat a tablespoon of olive oil and sauté the finely chopped onion and garlic, along with the diced red pepper and about 50 ml of water. Cover with a lid and let the vegetables simmer gently, stirring occasionally, until soft and fragrant.

If needed, add a splash of water to keep everything from sticking. Then, stir in the Cirio tomato paste, the vegetable stock cube, and a dash of white wine – just enough to deepen the flavor. Let it all simmer gently under the lid so the sauce thickens beautifully.

Finally, add the drained canned beans and let everything cook together for another five minutes – just enough for the flavors to meld.

Serve the warm bean stew topped with the golden, tender slices of pork belly. A simple but rich dish, with intense flavor and textures that complement each other perfectly.

If you enjoyed this Smoked Pork Belly with Bean Stew, you might also like to try Green Bean and Smoked Ribs Soup, Tuna, Beans and Roasted Peppers Salad or White Bean Stew with Smoked Hock.

ENJOY OUR RIDE!

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• Urban – L’Assassineria Urbana. Unde spaghetti iau foc (la propriu)
• Smochine posate in vin rosu cu inghetata de vanilie si crumble de biscuiti Lotus