Pork And Pinto Bean Persian Stew With Persian Rice, Tzatziki And Pickled Rhubarb And Asparagus

• 2 pounds pork shoulder cut into 1/2-inch pieces
• 3 tablespoons fresh pork fat
• 4 spring onions minced
• 1 cup parsley minced
• 4 cups pork stock
• 2 lemon juice
• 2 cups pinto beans canned
• salt To taste
• pepper To taste
• 1 cup red wine vinegar
• 1 cup water
• 1/2 cup sugar
• 2 tablespoons salt
• 1 teaspoon fennel seeds lightly toasted
• 2 sprigs mint
• 2 sprigs thyme
• 2 stalks rhubarb cut into 2-by1/2-inch batons on bias
• 2 stalks asparagus cut into 2-by1/2-inch batons on bias

1. 1. For the Pork: Sear pork in fat for 5-7 minutes, add onions and cook for 2 minutes. Add herbs and cook for 2 more minutes. Add stock and simmer, covered, for 11/2 hours. Add lemon juice and beans, season with salt and pepper
2. 2. For the Pickled Rhubarb and Asparagus: In a saucepan, bring all ingredients except rhubarb and asparagus to a boil. Remove liquid from heat and pour over rhubarb and asparagus, let sit
3. 3. To serve: Serve stew with sides of Pickled Rhubarb and Asparagus and Accompaniments

pork shoulder, fresh pork fat, onions, parsley, pork stock, lemon juice, pinto beans, salt, pepper, red wine vinegar, water, sugar, salt, fennel seeds lightly, mint, thyme, stalks rhubarb, stalks

Taken from www.yummly.com/recipe/Pork-and-Pinto-Bean-Persian-Stew-With-Persian-Rice_-Tzatziki-and-Pickled-Rhubarb-and-Asparagus-2255167 (may not work)