Ingredients
- 384 grams dried great northern beans (white beans, dry, 2 cups)
- 2 tablespoons olive oil
- 2 pounds boneless country-style pork spareribs (cut into 1 1/2 inch pieces)
- 1 yellow onion (chopped)
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, chopped
- 5 cups chicken broth (or chicken stock)
- 340 grams tomatoes (1 1/2 cups, canned, with juice)
- 1 tablespoon sage, chopped (or 1 teaspoon dried sage)
- 8 ounces squash (butternut squash, 1 1/2 cups, cut into 1/2 inch cubes, other orange flesh squash can also be used)
- 2 tablespoons parsley, minced
How to Make
-
Step 1: Place beans in a large bowl and cover with cold water and soak overnight; drain beans.
-
Step 2: In a large skillet over high heat heat one tablespoon oil; add pork in batches and brown on all sides; transfer to a large pot; season with salt and pepper.
-
Step 3: Heat remaining oil (1 tablespoon) in skillet over medium-low heat and add onion, carrot, celery and garlic; saute until soft (10 minutes); transfer vegetables to the pot with the pork.
-
Step 4: Pour 1 cup broth into skillet and bring to boil; scrapping up the brown bits; add to pot along with the remaining 4 cups broth, beans, tomatoes and sage; cover pot and simmer for 1 hour; stirring occasionally. Uncover pot and simmer for 15 minutes; add squash and simmer until all are tender (30 minutes). Season with salt and pepper.
-
Step 5: Transfer to bowls and garnish with parsley to serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.