If you live in Malaysia or Far East for that matter, then you would be so familiar with all sorts of noodles we enjoy here, simmered in broth, for hours or days, eaten for supper or even breakfast! We would use all kind of noodles- yellow egg noodles for thick hearty meal, vermicelli rice for an easy-going breakfast, wanton mee for the the unique earthy claypot dish for one, and wait, even Italian pastas are added in our broth flavoured with Asian spices. When I added macaroni into my bowl of soup during uni days, some friends really gave me an odd look, ‘are you out of your mind, pasta in soup?’ But old habits die hard. Not only do I refuse to conform, but I still combine my pasta al dente with the soup of the day, this time it is a gorgeous blend of haricot beans and beef ribs broth. Haricot beans, also known as cannellini beans give the garlicky texture to the broth which complements really well with the ribs, cooked slowly along with galangal, lemongrass, ginger and coriander. I have then added some spaghetti to complete the meal, but of course the soup goes well on its own too, or with garlic bread or unleavened bread of your choice.
My only one tip, simmer the soup at least few hours or even the day before you want to have it as meal, so a little bit of planning is recommended. The flavours are complex and mature as the soup ages. Also do not skip too much on the spices unless if you really cannot find them, like galangal I assume will be quite a rare find in most European markets.
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Spaghetti in Beef Rib and Haricot Beans Stew
- Total Time: 200 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Slow-cooked beef ribs and haricot beans create a rich broth, perfect with pasta. Garlic, lemongrass, and warming spices add depth.
Ingredients
- 1 cups (237 ml) olive oil
- 1 lbs (454 g) beef ribs
- 1 lbs (454 g) dried haricot beans
- 1 lbs (454 g) canned tomatoes
- 2 cloves garlic
- 1 inch galangal
- 1 inch ginger
- 2 large red onion
- 1 red chilli
- 1 tbsp coriander
- 1 tsp cumin powder
- 1 tsp black pepper powder
- a small bunch of coriander leaves
- 1 lemongrass stalk
- few sprigs of thyme, rosemary, tarragon and basil
- Salt
- 1 cups (237 ml) spaghetti
Instructions
- Heat the olive oil in a large stock pot.
- Sauté the onion, chili, garlic, ginger, and galangal until fragrant.
- Add the tomatoes, coriander powder, cumin, black pepper, and lemongrass with a splash of water.
- Once the spices are fragrant, add the haricot beans, fresh herbs, coriander leaves, and beef ribs.
- Add 4 cups of water and simmer on low-medium heat until the beef is very tender.
- Season with salt.
- Serve the broth in a bowl with pasta or fresh bread.
Notes
- For deeper flavor, brown the beef ribs before adding them to the stew.
- Soak the dried haricot beans overnight for easier cooking and improved texture.
- Leftovers can be frozen for up to 3 months; reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 10
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
How long should the beef ribs braise before adding the spaghetti?
Beef ribs need a long, slow braise, typically 2 to 2.5 hours over low heat, until the meat is tender enough to pull from the bone easily. Adding the spaghetti before the ribs are fully tender will overcook the pasta by the time the beef is ready.
Do the haricot beans go in at the beginning or near the end?
If using canned beans, add them in the last 15 to 20 minutes of cooking so they warm through and absorb some of the braising liquid without turning to mush. Dried beans that have been pre-cooked can go in at the same time.
What cut of spaghetti holds up best in a thick stew?
Standard dried spaghetti works, but a thicker pasta like spaghettoni or even broken lengths of rigatoni will hold up better against the weight of the beef and beans without becoming limp in the braising liquid.
