Ingredients for 4 people:
- 125 g boneless lamb shoulder
- 50 g of bacon
- 50 g of sausage
- 50 g of pork loin
- 150 g of “garlic” sausage
- 50 g lard
- 5 garlic cloves
- 200 g of cooked beans
- 300 g of fried tomato
- 40 g olive oil
- Fresh thyme
- Sugar
- Bread crumbs
Preparation:
- Cut the shoulder of lamb into sections of about 3cm.
- Do the same with the loin and the bacon.
- Cut the sausages into thick slices.
- Season the meats – except the sausages- and cook them separately with the lard in the mixing jug, with the blade protector on, at SL speed, 120 degrees, 5 minutes.
- Once they are well browned, mix them in the jug with the garlic (crushed and skin flaking).
- Cook, SL speed, 120 degrees, 2 minutes.
- Dip in water until meat is covered and cook at SL speed, 80 degrees, about an hour. If you see that the preparation runs out of water, add a little through the mouth of the lid.
- Drain the cooked beans and add them into the mixing jug.
- Let the mixture cook at SL speed, 80 degrees, 3 minutes.
- Add salt and pepper to taste.
- Rub garlic over the inside of individual pots.
- Distribute the bean stew into the casseroles pots.
- Cut the tomatoes in half. Remove the seeds and place them inside the mixing jug.
- Crush at speed 5, 8 seconds.
- Cook with olive oil and thyme on speed 1, 120 degrees, 7 minutes.
- Season with salt and pepper and add sugar to taste.
- Arrange the tomato puree on top of the pots and top with breadcrumbs.
- Cook in the oven at 180ºC for 20 minutes until the outside is golden brown.
