We eat a lot of pork and a lot of beans in Landcroft House. Probably because I keep a bag of dried beans in the cupboard and some ribs in the freezer at all times and I get fed up of going shopping. When the fridge is empty and I can’t face a trawl round Sainsbury’s, this is often what turns up on the table for tea. Serves 4
300g dried black (or other) beans, soaked overnight
1 tbsp olive oil
1 onion finely chopped
2 garlic cloves, finely chopped
2 red chillies finely chopped
500g pork ribs
2 tsp smoked paprika
1 kallo organic stock cube
few fresh herb sprigs, eg rosemary, thyme, oregano
1 tbsp vinegar, any will do
Drain the beans and place in pan with cold water. Bring to the boil and bubble rapidly for 15 minutes.
Meanwhille, heat the oil in flameproof casserole and cook the onion garlic and chillies for 10 minutes until softened and golden. Preheat the oven to 140C.
Drain the beans and add to the pan along with the ribs and paprika. Cover with water, add the stock cube and herbs, cover with a lid. Place in the oven for as many hours as you can, but at least 3. Season with salt, pepper and vinegar. I serve with greens on the side.
2 comments:
Looks lovely Silvana. In our house we like nothing better than to cook up some beans, put our feet up and stick 'Blazing Saddles' in the DVD player. Now I'm hungry. I really shouldn't visit this blog before lunch...
In the Bigcuppa household we tend to be poor at planning in advance, so the idea of 'a bag of beans in the corner and the ribs in the freezer' appeals a lot. Sadly the 'soaked overnight' and the 'as many hours as you can, but at least 3' would lead to malnutrition chez nous. Oh well, back to that nice bagel, tomato mozarella, basil thing from your book.
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