White Bean is one of the ‘Resistant starch’ which is a dietary fiber as well as a functional fiber. Other examples of resistant starch are raw banana, rolled oats, green peas, lentils, cold pasta, pearl barley, cold potato & oat meal. Noticed the difference? Cold and raw. Pork ribs from the loin section is rich source of vitamins, minerals and nutrients. Eaten in moderation and its low fat preparation makes it a hearty winter detox dish. It is a comfort food for everyone in the family.

The very first time I had White Beans dish was at an invitation to Judy K’s home, I think it is Italian style. And the first time I knew about White Beans is when I asked my chef friend (Rose) while we were in Stockholm, what kind of wedding she would like. She said she wants a White Themed Wedding, with white beans soup, white roses floral decorations, white linens for the dinning settings, everything possible to be white. Today I tasted this White Bean Stew I have made, I think it has a good based remembering also that she loves Pork Ribs.

Here is Zannnie’s recipe for White Bean Stew:-

Ingredients
400g pork ribs
1 tablespoon sea or kosher salt
2 teaspoons freshly ground black pepper
1/4 cup olive oil
2 cups diced onions
1 cup diced celery
1 cup diced carrots
2 cloves garlic
300g dried white beans (navy beans)
4 cups water
2 tablespoons chopped fresh sage leaves
2 sprigs fresh thyme
3 bay leaves
chopped fresh parsley leaves
Optional Steamed white rice, for serving

Directions
Prepare the white beans, by soaking it overnight (at least 6 hours) to remove toxins in the beans.
Wash the ribs, add garlic, half pot of water and set to boil on medium to high heat.
In another pan, caramelized diced onions until onions are translucent. Add in celery and carrots and cook, stirring occasionally for about 5 minutes.
Add the beans and rib stock to the pot and stir to combine. Bring to a boil and reduce to a simmer. Add sage, thyme and bay leaves to the pan. Simmer the ribs for 2 hours, stirring occasionally and scraping the bottom of the pan to prevent sticking.

After 1 1/2 hours, check the ribs to see if they and the beans are both tender. Season and continue to cook for an additional 30 minutes. When the ribs are done, add the chopped parsley to the pan and serve. Optional to serve over steamed rice.