PORK GUAZZETTO WITH BEANS

Name: PORK GUAZZETTO WITH BEANS
Total time: 145 min
Yield: 6
Ingredients: 3 mg country-style pork rib; kosher salt; 3 Tbsp extra-virgin olive oil; 1 large onion, cut into large chunks; 2 stalks celery, cut into inch chunks; 2 large carrots, cut into inch chunks; 2 tsp chopped fresh thyme leaf; 1 1/2 c dry white wine; two cans whole san marzano tomatoes, crushed by hand; 4 fresh bay leaf; 1/2 tsp peperoncino flake; two cans cannellini beans, rinsed and drained; 1/4 c chopped fresh italian parsley

2 hr(s) 25 mins

Total time

6

Serving

13

Ingredients

Enable cook mode

Ingredients

mgcountry-style pork rib

kosher salt

Tbspextra-virgin olive oil

large onion, cut into large chunks

stalks celery, cut into inch chunks

large carrots, cut into inch chunks

tspchopped fresh thyme leaf

1¹⁄₂

cdry white wine

two cans whole san marzano tomatoes, crushed by hand

fresh bay leaf

¹⁄₂

tsppeperoncino flake

two cans cannellini beans, rinsed and drained

¹⁄₄

cchopped fresh italian parsley

Directions

Step 1

Season the pork ribs all over with 1 teaspoon salt. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the ribs in batches, removing them to a plate as they are browned, about 5 minutes per batch.

Step 2

Once all of the ribs are out of the pot, add the onion, celery, and carrots, and lower the heat to medium. Cook until the vegetables begin to wilt, 5 to 6 minutes. Sprinkle with the thyme, and stir it in. Add the white wine, and increase the heat to reduce the liquid by half, about 3 minutes. Add the tomatoes and 2 cups water. Add the bay leaves and peperoncino, and season with 1/2 teaspoon salt. Bring to a simmer, and cook until the ribs are tender, about 1 1/2 hours. Add the beans, and simmer until they absorb some of the sauce and the guazzetto is thick, about 15 minutes. Season with salt. Stir in the parsley, remove the bay leaves, and serve.

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