Name: Smoked pork ribs with white beans and rainbow chard
Prep time: 15 min
Cook time: 145 min
Total time: 160 min
Yield: 6
Ingredients: 300 gm dried white beans, soaked in cold water overnight; 1 Spanish onion, coarsely chopped; 1 carrot, coarsely chopped; 2 garlic cloves, finely chopped; 2 tbsp each of thyme and oregano leaves; 60 ml (¼ cup) olive oil; 1 litre (4 cups) chicken stock; 300 gm smoked pork ribs, cut into single ribs (see note); ½ bunch of rainbow chard, leaves coarsely torn and stalks thinly sliced; 1 tbsp red wine vinegar; To serve: toast soldiers

Smoked pork ribs with white beans and rainbow chard

Australian Gourmet Traveller breakfast recipe for smoked pork ribs with white beans and rainbow chard

Serves 6

Prep

15M

Cook

2H 25M

Total

2H 40M

You’ll need to begin this recipe a day ahead.

Ingredients

300 gm dried white beans, soaked in cold water overnight

1 Spanish onion, coarsely chopped

1 carrot, coarsely chopped

2 garlic cloves, finely chopped

2 tbsp each of thyme and oregano leaves

60 ml (¼ cup) olive oil

1 litre (4 cups) chicken stock

300 gm smoked pork ribs, cut into single ribs (see note)

½ bunch of rainbow chard, leaves coarsely torn and stalks thinly sliced

1 tbsp red wine vinegar

To serve: toast soldiers

Method

Main

1.Drain beans, rinse under cold water and set aside. Chop onion, carrot, garlic and herbs very finely in a food processor. Heat oil in a casserole over medium heat, add vegetable mixture and cook until very soft (5-6 minutes). Add beans, stock, ribs and 1 litre cold water. Bring to the boil, reduce heat to low and simmer until beans are tender, adding more water if beans become dry (2-2¼ hours). Add chard leaves and stalks, season generously to taste and cook until chard is just wilted (2-3 minutes). Remove from heat, stir in vinegar and serve with toast soldiers.