Updated: Jan 3, 2021
Rustic and satisfying.
Get your aprons ready - as we are about to make another delicious Romanian recipe together.
This one reminds me of a town called Predeal and the mountains surrounding it.
We had been hiking for a few hours and, despite the beautiful sunny weather in the beginning of the day, eventually the rain started so we stopped our hike abruptly and took the chairlift to the base of the summit. By the time we got down we were already famished, so we stopped by the Ruler's Inn (In Romanian "Hanul Domnitorilor") , ate some hot soup, some cheese crepes and, of course, a main meal. I chose this variation of pork and beans based on the writing on the menu alone and when the waiter came with my food I found myself with this huge plate in front of me - with a really big chunk of meat stabbed with a knife right in the middle. I kid you not, this was one of the best dishes I have ever tasted!
When we got back home, I looked up a recipe for this dish, made it many times, tweaked it along the way and the recipe that I have now resembles very closely to what I had that day after the hike.
For an authentic Romanian experience, serve this meal with pickled red peppers on the side. If you're buying them in a Romanian/ European store, look for "Gogosari".
This recipe is part of the 2020 - Week 24 Romanian Dishes, as well as 2020 - Week 40 Menu - Slow Cooker Recipes and 2020 - Week 53 - New Year's Eve Menu. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
Download the standardized recipe here:
And here's the link to a very simple Coleslaw that goes really well with the Pork and Beans and would traditionally be served with it in a Romanian restaurant: