I like beans, but I like beans more when combined with some meat. I love the smell that dried ribs give to the stew, it’s like whole different meat. I’ve been waiting for this post for some while, it’s ideal for snowy and cold weather.
For 4-6 people
- 500 g of beans (tetovsko gravche)
- 2 onions
- 1 larger carrot
- 2 cloves garlic
- 600 g of dry, fleshy, ribs
- 70 ml of oil
- 2 flat tablespoons flour
- 1 teaspoon red ground pepper
- salt and pepper to taste
- 1 bay leaf
- First clean beans from damaged grains, pour with hot water and leave to stand for 30 or more minutes.
- Then, spill water and add new lukewarm water and put beans on the stove to cook on low fire. Add washed ribs, black pepper and bay leaf.
- In a meanwhile, fry a bit finely chopped onion with finely chopped carrot and when softened, add to the beans. Check if beans need more water. Cooking time is around 1 hour or more, depends on how old are the beans.
- When beans soften and are almost ready, put some oil in the same pan where you cooked onions, when oil starts to warm up, add flour by constantly stirring, add grated garlic, red ground pepper, mix all well and add to the beans. Add salt to taste (be aware that ribs contain salt) and leave to cook for 20 more minutes on a very low heat.
- Before serving sprinkle with some fresh parsley leaves.