Description
Slow-cooked beef ribs and haricot beans create a rich broth, perfect with pasta. Garlic, lemongrass, and warming spices add depth.
Ingredients
Units
Scale
- 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