Rice with green beans and carrots

Directions

1. Place the beans in a bowl and let them soak overnight. ⏱ 8 hr
2. Rinse the beans the following day. ≈ 2 min
3. Peel the onions and chop them into small dice. ≈ 8 min
4. Pour a large pot, pour 1 litre of water, and heat it up. ⏱ ≈ 10 min
5. Add the beans, onion, pig’s feet, veal, and bacon, then bring to a boil. ⏱ ≈ 10 min
6. Let it simmer for about half an hour. ⏱ ≈ 40 min
7. In the meantime, peel the carrots and chop them into small pieces. ≈ 8 min
8. Add the turnips and blood sausage to the soup. ≈ 3 min
9. Let it simmer for another half hour. ⏱ ≈ 40 min
10. Remove the pork shank, the veal, the breast, and the blood sausages from the soup. ≈ 3 min
11. Remove the meat from the pig’s foot. ≈ 3 min
12. Keep all the meats warm. ≈ 3 min
13. Add the rice to the soup. ≈ 3 min
14. Season the soup with saffron. ≈ 2 min
15. Season with salt and pepper. ≈ 2 min
16. Cook the rice in a pan for 15 minutes. ⏱ 15 min
17. Now, you need to cut the meat into small pieces, about the size of a bite. ≈ 8 min
18. When the rice is almost cooked, add the meat and let it simmer until it is thoroughly heated through. ⏱ ≈ 40 min