Broad beans and pork ribs stew

I am not the biggest fan of broad beans… we always had fresh from our land at and everyone loved them… My granddad would pick it up from the land and it was our job to take the broad beans out of the pods. It was a women’s job and I used to help too. But i never like to eat it 🙁 If I had no choice, I would eat but since I begun to cook, there was always another option 🙂 I remember my mum saying that dinner was broad beans and pork ribs stew but she didn’t know what I was going to eat… this was her way to say: better if you cook something else because this is all I’m putting in the table 🙂 And I didn’t mind…

Broad beans and pork ribs stew

So I hadn’t eaten broad beans in years. And when the season arrived, I found out that my boyfriend is another lover of broad beans. So I decided to show everyone how much I appreciate what my mum used to teach me in the kitchen and how much I love my boyfriend: let’s cook broad beans and pork ribs stew. I bough fresh broad beans from the supermarket and remove it from the pods. Just like I used to do with my mum 🙂

For all of you, broad beans lovers, here goes my mum’s recipe…

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Yield: 2 /4 people

Broad beans and pork ribs stew

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Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 1.5 kg broad beans
• 1 chourico
• 500 g pork ribs
• 2 cloves garlic, minced
• 500 g streaky bacon
• 3 tbsp tomato paste
• 100 ml white wine
• 1 onion, chopped
• Chopped mint, to taste
• Salt and pepper, to taste
• Olive oil and lard, as needed
• 500 ml of water or broth

Instructions

1. Cut the ribs into pieces. Saute the onion and garlic in olive oil and lard.
2. Once it starts to brown, add the bacon and ribs. Let it sweat a little stirring occasionally.
3. Add the white wine, tomato paste and chourico. Let it cook for a few minutes.
4. Add about 500ml of water or broth and cook for 30 min until the meats are cooked.
5. Add the broad beans, mint and a little water (if needed)
6. Simmer till the broad beans are cooked, seasoning with salt and pepper.
7. Serve with a green salad

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1574Total Fat: 91gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 260mgSodium: 3297mgCarbohydrates: 84gFiber: 21gSugar: 11gProtein: 99g

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