Stewed pork loin Batallé el Único with Catalan dry white beans

A classic dish among the classics. This stew is a delicious way to eat Batallé el Único loin steaks. One recommendation: make sure you have some bread to dunk in, you will need it.


    • 400g Pork Loin Batallé el Único
    • 250g dry Catalan white beans ('mongetes del ganxet') (kidney beans)
    • 1 leek
    • 2 carrots
    • 2 onions
    • 4 garlic gloves
    • Fried tomato (puree)
    • Virgin olive oil
    • White vermouth
    • A handful of toasted nuts
    • Fresh parsley
    • Thyme
    • Salt and pepper


  • STEP 01: Wash the beans, put them in a tall bowl and add 2 litres of water. Let them soak in a cool place for 10-12 hours. If it is hot, leave it in the fridge.
  • STEP 02: Cut the loin to dices, season and brown in a pressure cooker for a minute with a drop of oil. Put aside.
  • STEP 03: Keep a garlic glove for the 'picada' (paste made in the mortar and pestle). Peel and chop the leeks, onions, carrots and other garlic cloves. Sauté in the same pan over medium heat for 15 minutes. Add the fried tomato, stir it all and pour the white vermouth. Let it reduce until alcohol has evaporated.
  • STEP 04: Drain the beans and rinse with water. Add to the frying pan as well as the loin which had been put aside.
  • STEP 05: Put 800 ml of water, a pinch of salt, pepper, thyme and cover the pressure cooker. Cook everything together for 30 minutes on a gentle heat as soon as the steam starts to flow.
  • STEP 06: Prepare the 'picada' with nuts, garlic and parsley.
  • STEP 07: Wait for the pressure to completely go down and take the lid off. Check the cooking of the pulse and season accordingly with salt and pepper.
  • STEP 08: Serve the stewed loin with the 'picada' over it.


  • You can use chickpeas instead of white beans.