Beans with Pork Ribs and Sausages
This has to be the most popular dish across every household in the Balkans.
But while the old school beans were cooked on a roux, mixture made by combining equal parts of flour and fat, that served as the base and thickening agent, as I’m not a big fan of roux, I’m offering a healthier alternative. Still as thick, but with blended beans instead.
Beans are an incredibly nutritious food, packed with an array of essential nutrients, ideal for the times that are ahead of us with the colds and flus. They provide a good amount of protein and dietary fiber, aiding in digestion and promoting a healthy gut, they’re are rich in complex carbohydrates, offering a slow and steady release of energy throughout the day and they are full of important minerals like iron, magnesium, and potassium, which are crucial for maintaining proper bodily functions. Beans are also known for being low in fat and cholesterol-free, making them a heart-healthy option for those looking to improve their cardiovascular health.
And in combination with seared pork ribs and smoked sausages, this dish will leave you asking for seconds.
Soak the mixed dried beans in hot water overnight.
On olive oil sear the pork ribs for 3-4 minutes, then season with salt and pepper. Add the drained beans, bay leaves, minced garlic and water, cover with a lid and simmer over a medium heat for an hour.
Season with salt and pepper, then take out a quarter of the beans and blend them until creamy.
Stir the blended beans back into the pot, and add chopped parsley, a teaspoon of tomato paste and smoked sausage and cook for another 12 minutes.
If you want to add pasta into the dish, cook it separately as the sauce in the beans is too thick for the pasta to cook evenly.
Beans with Pork Ribs and Sausages
Ingredients
Instructions
- Soak the mixed dried beans in hot water overnight.
- On olive oil sear the pork ribs for 3-4 minutes, then season with salt and pepper. Add the drained beans, bay leaves, minced garlic and water, cover with a lid and simmer over a medium heat for an hour.
- Season with salt and pepper, then take out a quarter of the beans and blend them until creamy.
- Stir the blended beans back into the pot, and add chopped parsley, a teaspoon of tomato paste and smoked sausage and cook for another 12 minutes.
