Country Style Pork With White Beans

Country Style Pork with White Beans

As much as I love to cook and bake, read about cooking and baking, stalk bloggers who cook and bake and especially watch shows about cooking and baking you would think that I was a fan of Cake Boss or Kitchen Boss but honestly when I get to the TLC shows…well I can’t get pass Hoarders and My Crazy Obsession.  I mean: WOW!  Don’t hate me but when I watch these shows, I do feel a touch better about my crazy self.

Anywho…so the other day Mr. Man bought some gorgeous Country Style Ribs at a crazy great price.  I had to find a delicious way to make them.  Friends suggested searing them and slow cooking in the oven with barbecue sauce.  YUMMY….but Mr. Man is so picky about anything barbecue and I didn’t want to not have the right sauce, too sweet, too salty or too anything.  I searched the web and found this great recipe from the Cake Boss Guy: Buddy Valestro.  I had to give it a try, we love white beans and it included easy ingredients with a lot of flavors.

Here is where you can find his recipe: TLC Discovery


2 1/2 to 3 pounds country-style pork ribs

1 tablespoon salt

2 teaspoons freshly ground black pepper

3 tablespoons olive oil

2 cups chopped onion

1 cup chopped carrots

1 cup chopped celery

3 garlic cloves, minced

3 tablespoons all-purpose flour

1 cup dried white northern beans

6 cups chicken stock

1 28-ounce can diced tomatoes

1 tablespoons dried sage leaves

2 bay leaves

1/4 cup chopped fresh parsley leaves (confession…I forgot my parsley!)

Steamed white rice, for serving

How to:

Season ribs with the salt and pepper.  In a large Dutch oven, heat olive oil over medium high heat.  Sear the ribs until well browned on all sides, about 8 to 10 minutes.  Remove ribs and set aside.

To the Dutch oven, add the onions, carrots, and celery.  Reduce heat to medium and cook, stirring occasionally, until the onions are lightly caramelized, about 6 to 7 minutes.  Add the garlic and a sprinkle of salt and pepper to the pan and cook about 30 seconds.  Sprinkle the flour into the pan and stir to combine.  Cook the flour mixture, stirring constantly for 2 minutes.  Add the beans, the stock, and the diced tomatoes, sage, and bay leaves to the pan and stir to combine.  Bring to a boil and reduce to a simmer.  Add the seared ribs.  Simmer the ribs for 1 1/2 to 2 hours (or until beans are tender), stirring occasionally and scraping the bottom of the pan to prevent sticking.


at this point I was drooling!

When the ribs are done, add the chopped parsley to the pan and serve hot over steamed rice.  I evidently didn’t serve over rice…I am rebel…OK a recipe rebel…I served over parpadelle noodles…my favorite 🙂

this is a keeper!

Verdict: simply scrumptious.  I love everything about this dish, and our home smelled like heaven!  It’s true…I swear…HEAVEN!  and budget friendly I must say 🙂

Printer Friendly: Country Style Pork with White Beans

Peace and Crazy Self,


Please go check out my recipe here as well:


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