Croatian bean stew with smoked pork ribs
400g pinto beans
1 bay leaf
700g smoked pork ribs
80g celery root, cleaned
1 parsley root, cleaned
1 carrot, trimmed
1 red pepper, cleaned
1-2 small chili peppers, cleaned
2 tomatoes, seedless
1 tbs olive oil
130g onions, chopped
2 cloves garlic, chopped
1 l water
¼ cup tomato puree
1 tsp coarse sea salt
Cook beans together with a bay leaf in unsalted water for 10 minutes. Bring to the boil; reduce the flame, cover and cook for 20 minutes. Drain but keep half a cup of the cooking water.
In the meantime, in a separate pot, cook the ribs in a lot of water. Drain when done (the meat is flaky and comes off the bone easily).
Chop in blender celery, parsley, and a carrot. Add red pepper, chili pepper and tomatoes, pulse.
Sauté onion and garlic in olive oil, then add chopped vegetables. Sauté for 2 - 3 minutes.
Pour the water over vegetables, stir, and season with salt and bring to the boil. Reduce the flame, cook for another 10 minutes.
Add tomato puree, water from cooking beans and beans, stir and continue cooking for 10 minutes.
Serve with smoked ribs and a thick slice of crusty bread. If you wish, you may add some red wine vinegar.