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Cannellini and Pork Rib Stew

Contributed By: Teresa, TN | See all of Teresa's recipes
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  1 Hour
Total Time:  2 Hours 30 Minutes
  6 Servings
I like to make up Stews (One Dish Meals) like this one, when I know I have a busy week ahead. They seem to improve when made in advance and just a quick reheating makes a very satisfying dinner for the family.
3 lbs Country-Style Pork Spareribs, cut ribs individually
2 Mild Italian Sausages, diced
2 Tblsp Olive Oil
1 Med. Yellow Onion, chopped
1 Carrot, chopped
1 Garlic Clove, chopped fine
1 28-oz can whole tomatoes, chopped (do not drain)
1 3-in sprig of fresh thyme, or 1/2 tsp dried thyme
6-8 fresh Basil, or 1/2 tsp dried Basil
3 cups Canned Cannellini Beans, Drained (2-15oz. cans)
Kosher Salt and Fresh Ground Peper to Taste
Water to cover
1. In a large Dutch oven, heat olive oil over medium heat. Add just enough ribs to fit comfortably in the pan, do not over crowd. Brown them well on all sides, approx. 15-min. Trasfer the ribs to a plate, sprinkle with salt + pepper. Continue with the remaining ribs. When all ribs are done add diced charizo saute for 5-min while stirring frequently. Remove charizo, and pour off all but 2 Tblsp of the fat.

2. Add the onion, carrot, and garlic to the pot. Cook stirring frequently till the vegetables are tender, approx. 10-min. Add all the ribs and charizo, tomatoes, thyme/basil and enough water to cover. Salt and Pepper to taste. Bring to a simmer over low heat and cook for 1 hr.

3. Add the drained beans, cover, and cook for 45-min or until the pork is coming away from the rib bone.

4. Taste and add salt/pepper if needed. Serve Hot

Date Added: 04/04/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Sandy Reviewed: 02/14/2011
Cannellini and Pork Rib Stew
No mention of "charizo" in ingredients for this great sounding stew. What is it; how much to use? (I'm guessing it might be Spanish sausage.)
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