PORK RIBS AND GREAT NOTHERN BEANS SOUP

 

PORK RIBS AND GREAT NOTHERN BEANS SOUP

 

White beans cooked with pork ribs and vegetables.

 

PORTIONS: 4

 

INGREDIENTS

23 oz. / 657 gr. pork ribs strip

1 tsp. salt

1 tsp. cumin

½ tsp. paprika

3 tbsp. vegetable oil

 

OTHER INGREDIENTS

1 lb. / 454 gr. Great northern beans

5 cups water

2 minced garlic cloves

1 medium size yellow onion, diced

1 cup diced celery

1 cup diced carrots

½ cup diced red peppers

½ cup diced green peppers

1 large potato, diced

1 diced sweet potato

1 tbsp. fresh thyme leaves

½ tsp. oregano

¼ cup parsley

1 chicken bouillon, without MSG

Pepper to taste

 

PREPARATION

Check the beans for stones or any other foreign objects.

Place the beans in a container and cover with plenty cold water. Let them soak overnight. Next day drain the water and rinse the beans thoroughly before cooking.

Cut the pork strip in small chunks. In a bowl mix the pork chunks well with salt, cumin and paprika.

Heat the oil in a frying pan and brown the pork on both sides.

Place the beans and pork in a pot, add the water, and bring it to a boil. Lower the flame and cook slowly for 1 hour or until beans are soft.

Using the same frying pan without cleaning it, sauté de garlic and onions together, slightly brown it.

Add and cook for a few minutes the celery, carrots, peppers, thyme leaves, oregano, parsley and chicken bouillon.

Once the beans are cooked, add the sautéed vegetables and potatoes. Bring the liquid to a boil and cook at low flame for 15 minutes.

Adjust the soup thickness to your own taste, or add boiling water if you want the soup more liquid.

Serve immediately.