Haricots blancs aux tomates

This dish is simple version of "Cassoulet" but I used salted pork because I didn't have the "confit de canard".  Since the salted pork takes time to cook until it becomes tender,  it's good to start cooking the meat first.  I like using the real dry beans because the can of beans has certain "smell of can".  I stew the meat with tomato and some dry herbs first then add the beans after 40 mins or so.  You need to cook the beans quietly but if you cook them too long, they starts to break.

Overall this dish is simple to cook but it takes two days process, to make salted pork and infuse beans in the water overnight.

「インゲンと塩豚のトマト煮」は「キャスレ」と「塩豚とレンズ豆の煮込み」の間のような料理。作り方はシンプルだが、塩豚の仕込みと豆を戻すことで２日かかる。香港の豚バラはかなり固いので、長く煮込まなければならない為、先に肉をトマトと一緒にシチューする。４０分後くらいに戻した豆を加えて、更にコトコトと１時間程煮込む。豆は２時間も煮込むと崩れてべたべたになってしまうので要注意。ルクルゼで作り、蓋をしてオーブンで弱火で煮込むと美味しく出来る。