Ingredients

Pork knuckle

• 1 whole pork knuckle
• A bunch of fresh thyme
• Salt and pepper

Pinto beans on spinach

• Cooked pinto beans (or can version)
• A bunch of fresh spinach leaves
• 2 garlic cloves, finely chopped
• 2 teaspoons of olive oil
• Pinch of salt

Prep Instructions

Pork Knuckle

1. Clean the pork knuckle under cold water. Dry it with paper towels and place on a bigger plate.
2. Sprinkle with salt and pepper and rub it with finely chopped fresh thyme.
3. Place it in a slow cooker on a slow setting and cook for 6 hours.
4. Alternatively you could use the oven for 2 hours at 200 degrees C. Or you could also use a pressure cooker on high setting for 1 hour since the moment the pressure builds up.

Pinto beans on sauteed spinach leaves 

1. Heat a pan, add olive oil and add garlic. Cook for 2-3 minutes.
2. Add spinach leaves and mix well with the cooked garlic. Give it a stir and you may add a little bit of cold water but not too much so that it creates a bit of steam. Cook all for 5 minutes.
3. Add pinto beans and again give it a stir. Cook until spinach leaves are tender and mixed well with the beans. Salt to taste.
4. Place a piece of knuckle on top. If you want to keep it a bit leaner (why would you have this meal you would ask, right?) then disregard the crispy skin and just dig into the leaner parts of the knuckle.

Nutrition Facts & Tips