Tutu de Feijao com Costelinha (Bean Puree with Pork Ribs)
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Ingredients
- 600 g pork spare ribs
- 800 g tinned black beans
- 1 onion, finely chopped
- 3 garlic cloves
- 4 tbsp gari (cassava granules)
- 200 g spring greens, shredded
- 2 bay leaves
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 735 kcal
- Protein
- 42 g
- Carbohydrate
- 43.6 g
- of which sugars
- 4.1 g
- Fat
- 39.9 g
- of which saturates
- 13.6 g
- Fibre
- 15.4 g
- Salt
- 1.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the pork spare ribs for 6-7 minutes. Add the onion, garlic and bay leaves and cook for 5 minutes.
- 2
Pour in 500ml water, cover and simmer for 45 minutes, until the ribs are tender and cooked through with no pink remaining.
- 3
Blitz the black beans with their tin liquid to a smooth puree and stir into the pan. Simmer for 10 minutes, stirring often, until thick.
- 4
Stir in the gari to thicken the puree further and give it body.
- 5
Meanwhile, heat a little more oil in a frying pan and stir-fry the spring greens for 4 minutes until wilted.
- 6
Remove the bay leaves and serve the bean puree and ribs with the spring greens alongside.
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