Cannellini Beans with Spare Ribs and Bruschetta

Tender pork ribs and cannellini beans simmered in tomato sauce, served on garlic-rubbed toasted bread with fresh herbs.

Dinner Comfort Food Italian Pork Beans

Estimated Nutrition

Calories

880.6

kcal / serving

3522.4 kcal total

Carbs

45.6g

per serving

182.2 g total

Fat

54.6g

per serving

218.4 g total

Protein

49.2g

per serving

196.8 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

500

Passata

GrainsCereals

slice

Bread

For bruschetta

LegumesPulses

200

Cannellini Beans

Dried, soaked in water overnight

Meat

800

Pork Spareribs

Chopped into 7.5cm pieces

NutsSeeds

piece

Bay Leaf

sprig

Rosemary

Leaves only

piece

Sage

Fresh leaves

Salt

To taste

Black Pepper

Freshly ground, to taste

clove

Garlic

Finely chopped

handful

Parsley

Freshly chopped for garnish

clove

Garlic

Peeled, for rubbing on bread

OilsFats

Extra Virgin Olive Oil

Equivalent to 5 tablespoons

Olive Oil

For drizzling on bread

Vegetables

piece

Onion

Finely chopped

piece

Red Chilli

Finely diced for garnish

Method

Serve beans and ribs garnished with parsley and chilli alongside the bruschetta.

Remove ribs and soften the onion and garlic in the same pan for a few minutes.

Add passata, 500ml of water, and salt, then simmer for 5 minutes.

Return ribs to the pan and cook on low for 1.5 hours until meat is tender.

Drain the cooked beans, add them to the passata sauce, and simmer for 5 minutes.

Brown the ribs with bay leaves, rosemary, sage, salt, and pepper in olive oil for 2 minutes per side.

Place beans in a saucepan with 1.8 litres of water, bring to a boil, and simmer for 50 minutes until tender.

Grill bread slices, rub with garlic, and drizzle with olive oil.