Spare Ribs and Cannellini Beans
Spare Ribs and Cannellini Beans



  • 200g dried cannellini beans, soaked overnight
  • 5 tbsp olive oil
  • 800g pork spare ribs, chopped into 7cm pieces
  • 4 bay leaves
  • 1 rosemary sprig, leaves picked
  • 6 sage leaves
  • Salt and pepper
  • 1 chopped onion
  • 1 chopped garlic clove
  • 500g passata
  • Handful of chopped parsley
  • Garlic bread, to serve
  • Place the drained beans in a saucepan with 1.8 litres of water, then half-cover with the lid and simmer for 50 mins or until tender. Meanwhile, fry the ribs in the oil with the herbs and some seasoning for 3 mins on each side, then remove and set aside. Add the onion and garlic to the pan, and fry for a few mins to soften.
  • Add the passata and 100ml of water to the pan and simmer for 5 mins to thicken, then return the meat to the pan and cook on low for 90 mins, or until falling from the bone. Drain the cooked beans and add to the ribs and passata mixture, simmer for 5 mins, then serve with garlic bread. Delicious!
2 hrs
4 serving

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