Back to Recipe Menu

Red beans 'n' pork ribs


  • The day before serving, soak the dried beans overnight in cold water to cover.
  • When ready, heat a good slurp of oil in a large heavy-bottomed casserole (or pot) and gently sauté the garlic, bacon, celery, carrots and onions until tender – NOT coloured, regularly stirring.
  • Add the pork with the soaked beans, tomatoes, bay leaves, thyme, a little salt and a decent amount of pepper. Stir, turn the heat down and just cover with stock. Then place a lid on top and gently simmer for about 1¼-1½ hours until the beans are tender and the meat is falling off the bones, adding more stock and/or water if needed.
  • Remove the ribs and, when cool enough to handle, strip off the meat. Then dice and return to the pot. Mix well, taste for seasoning and bring back to the simmer.
  • Serve with steamed rice or mashed potato and a green salad on the side.


  • 400-500 gm dried red beans
  • olive oil
  • 2 plump garlic cloves, crushed
  • 1 x 3 cm piece of bacon, diced
  • 2-3 celery stalks, diced
  • 2 medium carrots, diced
  • 2 large onions, finely chopped
  • 750 gm meaty pork spare ribs, individually cut
  • 1 can diced tomatoes
  • 2 bay leaves
  • 3 fresh thyme sprigs
  • sea salt & freshly ground pepper
  • 1 litre veal (or chicken) stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm