Ingredients for 4 persons:
- 125 g of boneless shoulder of lamb
- 50 g of bacon
- 50 g of sausage
- 50 g pork loin
- 150 g of “garlic” sausage
- 50 g lard
- 5 cloves of garlic
- 200 g of boiled beans
- 300 g fried tomato
- 40 g olive oil
- Fresh thyme
- Sugar
- Breadcrumbs
Preparation:
- Cut the lamb shoulder 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 garlic sausage – with salt and pepper and cook them separately with the lard in the mixing jar with the blade protector on, at speed 1, 120 degrees, 5 minutes.
- Once they are well browned, add the crushed garlic with the skin on.
- Cook, speed 1, 120 degrees, 2 minutes.
- Add water to cover the meat and select “sauce”, speed 1, 80 degrees, approximately one hour. If you see that the mixture runs out of water, add a little through the lid nozzle.
- Drain the cooked beans and add them to the jar.
- Cook on the “sauce” setting, speed 1, 80 degrees, 3 minutes.
- Season with salt and pepper.
- Rub garlic on individual size pots.
- Divide the bean stew among the casseroles.
- Cut the tomatoes in half. Remove the seeds and place them in the mixing jar.
- Blend on speed 5, 8 seconds.
- Cook with the olive oil and thyme on speed 1, 120 degrees, 7 minutes.
- Season with salt and pepper and season with sugar.
- Arrange the tomato puree on top of the individual pots and cover with breadcrumbs.
- Bake in the oven at 180ºC for 20 minutes until golden brown on the outside.
