Meat with peas

Ingredients

1 kilo of diced pork, half a kilo of peas, 2 onions, 1 green pepper, 4 iron tomatoes, 4 cloves of garlic, parsley, 1 glass of dry white wine, 1 bay leaf, flour, sugar, salt, olive oil.

Preparation

In a pot of water, boil the beans with a pinch of salt and a spoonful of sugar for about fifteen minutes. Set aside and save the broth.

In a clay pot, fry the salted and peppered meat until it is nicely golden brown, remove it and set aside. In the same oil, fry the onion and garlic cloves -chopped as small as possible- and the whole bay leaf until the onion takes on color, then add the green pepper, also chopped as small as possible and finally the grated tomatoes, without skin or seeds. Let them cook for about 10 minutes over a very low heat.

Once the fry has cooked well, add the meat again and then add the glass of white wine -which should be of good quality- and a pinch of garlic and parsley. Let the wine evaporate and add a glass of the broth in which we boiled the beans -it should almost cover the pieces of meat.

Let it cook over high heat for about fifteen minutes and it is time to add the peas -drained-. Lower the heat and let them cook with the sauce for about five minutes.

If we see that the sauce is reducing and becoming very thick, we can add a little more broth or water that is not from the tap.