Serves: 6
Total Calories: 876
1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Add just enough of the ribs to fit comfortably in the pan. Brown them well on all sides, about 15 minutes. Transfer the ribs to a plate. Sprinkle with salt and pepper. Continue with the remaining ribs. When all are done, pour off all but 2 tablespoons of the fat.
2 Add the onion, carrot, and garlic to the pot. Cook, stirring frequently, until the vegetables are tender, about 10 minutes. Add the ribs, then the tomatoes, rosemary, water, and salt and pepper to taste. Bring to a simmer over low heat and cook 1 hour.
3 Add the beans, cover, and cook 30 minutes or until the meat is very tender and coming away from the bone. Taste and adjust seasoning. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spareribs and Beans recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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