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200g (6.5 oz) dried borlotti beans
1 tbsp olive oil
500g (1 lb) pork spareribs, cut into 5cm
(2 inch) pieces (ask the butcher to do this)
2 onions, chopped
2 cloves garlic, finely chopped
2 cups (500ml / 16 fl oz) chicken stock
2 cups (500g / 1 lb) tomato pasta sauce
1 tsp brown sugar
2 bay leaves
2 large carrots, chopped
1 potato, chopped
1 tbsp chopped fresh parsley |
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Method :
Cook the
borlotti beans in boiling water for 30-40 minutes, or until tender.
Drain. Heat the oil in a large deep frying pan, add the spareribs and
brown over high heat. Add the onion and garlic. Cook, stirring
regularly, for 5 minutes, or until the onion is soft and golden. Add the
stock, pasta sauce, sugar and bay leaves. Bring o the boil, then simmer,
covered, for 10 minutes. Add the beans, carrot and potato. Season with
salt and pepper. Cover, bring to the boil and simmer for 15 minutes,
stirring often. Discard the bay leaves. Stir in the parsley.
Serves 4
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