This is how to make delicious and nutritious ribs with beans.

Ingredient

Ingredients needed: 500 gr baby back ribs, 100 gr white beans, 100 gr potatoes, 100 gr carrots, 1 tomato, 20 gr celery, 2 teaspoons minced shallots, 3 teaspoons minced garlic, 1/2 onion, 1 liter fresh coconut water, 2 tablespoons tomato sauce, 3 teaspoons fish sauce, 1 teaspoon annatto oil, 4 teaspoons tapioca starch, 3 tablespoons cooking oil, a little common spices (seasoning powder/ sugar/ ground pepper).

Tips for choosing good beans

Choose beans with smooth, shiny shells, clear black spots in the middle, even beans, no roughness or tiny spots.

If you press on the beans and they are still firm, not hollow inside or easily crumbled, they are fresh. When you smell them, you should not smell any mold or strange odors.

Pork ribs cooked with beans are rich in nutrients.

Tips for choosing fresh and delicious potatoes

Choose potatoes that are yellow in color, not rotten, bruised, or have obvious liquid leaking out.

If the color is white, the potatoes do not have enough nutrients and the sweetness is also greatly reduced.

When holding it, it feels sturdy, not too light, the shell is smooth without any holes or tiny spots appearing on the surface.

Avoid choosing potatoes that have sprouted or have turned green because they are very toxic and harmful to your health.

Also avoid choosing potatoes with wrinkled skin, soft and mushy when pressed, these are potatoes that have been stored for a long time and are no longer edible.

Nutritional value of white beans

White beans have high nutritional and vitamin content. 100 grams of white beans contain many vitamins and minerals such as: Vitamin A, vitamin C, B vitamins, fat, protein... especially white beans are rich in copper, folate and iron, which help produce hemoglobin and transport oxygen throughout the body.

White beans are rich in nutrients.

Tips for choosing tender ribs

Fresh pork ribs are pink and do not change to any other unusual colors.

Choose ribs with flat and small bones so that there will be more meat. Press on the meat to feel the elasticity, not mushy or soft. Avoid buying ribs that are too bright pink because the ribs may have been soaked in chemicals to preserve longer.

Raw material preparation

Prepare and marinate ribs

Wash the spare ribs and cut them into bite-sized pieces. Place the pot on the stove with 500ml of water over high heat. When the water boils, add the pork ribs and blanch for 5-7 minutes, then remove and place in a bowl to drain.

Marinate ribs with 2 teaspoons minced garlic, 2 teaspoons minced shallots, 1 teaspoon seasoning powder, 1 teaspoon sugar, 2 teaspoons fish sauce, 1 teaspoon ground pepper and 1 teaspoon annatto oil.

Mix the ribs and spices together thoroughly and leave for 15-30 minutes to let the ribs absorb the spices.

Pre-processing other ingredients

Rinse white beans and soak in water for 20-30 minutes. Peel and wash carrots and potatoes, cut into bite-sized pieces.

Marinate the ribs first to let them absorb the flavor.

Peel the onion and divide it into 2 parts. Chop a little bit and cut the rest into wedges. Wash the celery and tomatoes. Chop the celery into small pieces and chop the tomatoes.

Steps to make ribs and beans

Stir-fried carrots and potatoes

Place a pan on the stove with 2 tablespoons of cooking oil over medium heat. When the oil is hot, add 1 teaspoon of minced garlic and saute until fragrant. Add carrots and stir-fry for 3-5 minutes, then add potatoes and stir-fry for another 5 minutes, then turn off the heat.

Deep fry and stew ribs with beans and vegetables

Take another pot and put it on the stove with 1 tablespoon of cooking oil over medium heat. Heat the oil and fry the chopped onions until golden brown.

Add marinated spare ribs and 2 tablespoons tomato sauce and stir-fry for 5-7 minutes until the ribs are firm. Add 1 liter of fresh coconut water and white beans and simmer with the ribs over medium heat for 25-30 minutes.

When the beans are soft, add the chopped tomatoes, potatoes, carrots, celery and remaining onions to the pot and simmer.

Marinate the ribs first to let them absorb the flavor.

At this time, we season the pot of ribs with 1 teaspoon of seasoning powder, 2 tablespoons of sugar, 1 teaspoon of fish sauce and 4 teaspoons of tapioca starch diluted with water (mixed with a ratio of water and flour of 1:1) and stir well and cook for another 3-5 minutes. When the rib broth mixture has thickened, season to taste, turn off the heat and put it in a bowl.