Stews are the ultimate cold-weather comfort food, and although we are still enjoying the sunshine in San Pedro, we are bringing you another Spanish recipe that is popular for the winter months; this hearty stew will keep you nourished and soon warm you up!
Ingredients for four:
1/2kg of white or red beans (alubia blanca o roja)
6 pork ribs cut in half (costillas de cerdo)
1 green pepper (pimiento Italiano)
Chives
1 tomato
2 cloves of garlic
1 onion
Extra virgin olive oil
Salt and pepper
Preparation:
The beans must be soaked overnight and the stew can either be cooked for around 60 minutes on a low heat in a cooking pot, or for half that time in a pressure cooker.
Salt the ribs and brown them in a pan with a couple of spoons of olive oil. Put aside on a plate until later. Peel two garlics and the onion and cut garlic into thin slices, also cutting the onion and pepper into cubes. In a cooking pot and using the oil from frying the ribs, put everything you’ve chopped to sauté for around five minutes. When they colour, peel the tomato, cut in cubes and add it to the pan, leaving it to poach through well then season.
Add the ribs and beans, and cover with water adding salt. Place the lid on the pan and cook over a low heat for 60 minutes, checking half way through to see if the beans are soft, which depends on your cooking pot and heat. If the broth is light stir the casserole from time to time. Besides pork, this dish is also great if cooked with beef ribs.
You can also add chorizo, morcilla (blood sausage) or pancetta to your liking but after a Christmas full of food events, we’ve chosen a lighter version.
Have a great meal!