Birch accompanied by white beans and broccoli

Components

• 1 pork collection
• Half a can of white beans with broth (equivalent to 3/4 cup of cooked beans)
• Five broccoli stalks (flower heads with some stem attached)
• 1/2 cup of tea water
• One garlic clove
• 1/4 teaspoon of sweet paprika
• Two sprigs of rosemary
• oil as desired
• Add salt and ground pepper gradually, adjusting to your preference.

Setup phase

1. Season the brisket with paprika, salt, and pepper to your liking. Stir thoroughly to coat the meat with the spices and let it sit at room temperature while you prepare the other ingredients, allowing the brisket to lose its chill and absorb the seasoning’s flavors.

1. Separate the broccoli into florets, leaving 7 cm of the stem intact. Split the larger branches lengthwise down the middle to ensure even cooking. Rinse the florets and thoroughly dry them with a cloth—they need to be very dry to sauté properly. In a bowl, drain half a can of cooked beans and reserve 1/4 cup of broth.
2. Place a medium-sized skillet over medium heat. Note: Use the lowest flame on your stove to prevent overheating the pan. Once heated, add the broccoli and cook for 5 minutes, stirring occasionally. Turn off the heat and transfer the broccoli to a plate. Gently wipe the skillet with a paper towel to remove any small pieces of toasted broccoli.
3. Put the frying pan back on medium heat, add half a tablespoon of olive oil and place the lamb in the pan. Cook for 1 minute on each side to seal it. Move the lamb to the side of the pan, add the garlic and rosemary sprigs, and stir for just 1 minute to release the aroma.
4. Reduce the heat, add the beans along with the water and broth reserved from the beans. Scrape the flakes from the bottom of the pan to enhance the flavor. Season the beans with a pinch of salt and ground pepper—be cautious with the salt, as some bean brands have broth that is saltier than others.
5. Raise the heat to medium and cook for approximately 5 minutes, stirring occasionally, until the broth thickens a bit and the lentils finish cooking. Turn off the heat and transfer the lentils along with the baked beans to a serving dish. Add the broccoli and water, drizzling with a little olive oil. Serve immediately.