Žgvacet with Smoked Pork Ribs and Beans
60% autentično · Croatian (Regional Twist)
A hearty and rustic variation of Žgvacet, incorporating smoky flavors from cured pork ribs and the added heartiness of beans, offering a different textural and flavor profile.
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Sastojci
- Smoked pork ribs800 g
- Onions2 medium
- Carrots2 medium
- Garlic cloves3
- Canned white beans (e.g., cannellini)400 g
- Tomato passata200 ml
- Pork or beef broth400 ml
- Smoked paprika1 tsp
- Marjoram1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Cut the smoked pork ribs into individual ribs or smaller pieces.
- 2
Finely chop the onions and garlic. Dice the carrots.
- 3
Heat vegetable oil in a large pot over medium heat. Add the pork ribs and brown them slightly on all sides. Remove and set aside.
- 4
Add the chopped onions to the pot and sauté until softened, about 5 minutes. Add the diced carrots and cook for another 5 minutes.
- 5
Stir in the minced garlic, smoked paprika, and marjoram. Cook for 1 minute until fragrant.
- 6
Add the tomato passata and cook for 2 minutes, stirring constantly.
- 7
Return the pork ribs to the pot. Pour in the broth and enough water to almost cover the ribs. Bring to a simmer.
- 8
Cover the pot and simmer gently for 90 minutes, or until the pork is tender and falling off the bone. Stir occasionally.
- 9
Drain and rinse the canned white beans. Add them to the pot along with the ribs. Continue to simmer, uncovered, for another 15-20 minutes to allow the flavors to meld and the sauce to thicken slightly.
- 10
Season with salt and pepper to taste. Be mindful of the saltiness from the smoked ribs.
- 11
Serve hot, ensuring each serving has ribs and beans.
