White Bean and Rib Stew

IMG_1909Beans were my very first solid food, and to this day have remained one of my very favorite foods. There isn’t a type of bean I don’t like, and going more than a few weeks without having some form of them is rare for my family. When it comes to white beans in particular, this flavorful and hearty stew beats out all other recipes for this legume.

IMG_1903The stars of this dish are of course the beans themselves, and the dry guaque chiles that give it it’s rich and moderately spicy flavor.

Ingredients: 1 lb white beans, 1 lb pork ribs, 1 1/2 guaque chiles, 3 tomatoes, 1/2 red bell pepper, 1/2 yellow onion, 4 small tomatillos, 3 garlic cloves, 1 bay leaf, 4 sprigs thyme, 2 tsp ground cumin, 1 Tbsp dry oregano, salt and pepper to taste.

IMG_1905Instructions: Slice the tomatoes, tomatillos, onion, and peppers, and place on a hot griddle along with peeled garlic cloves. Turn over after 2-3 minutes, allowing the undersides to slightly char and soften. Add grilled vegetables to a blender with a cup of water and blend until smooth.

IMG_1906Add the beans, ribs (cut into smaller pieces), bay leaf, thyme, cumin, blended ingredients, salt and pepper to taste, and enough water to just cover everything to a pressure cooker. Cook for about 45 minutes, and slowly allow pressure to release. Add the oregano and stir. If you would like to thicken the stew you can take out some of the beans, blend, and re-add to the stew.

IMG_1908Serve hot with rice, and garnish with cilantro.

 

 

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