Ingredients

The following ingredients have 6 Servings
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Instruction

  • <p>Soak the beans in three times their volume of cold water for 8–12 hours.</p> <p>Heat the oil in a heavy-bottomed casserole pot. Add the onions, carrots and celery and soften over a medium heat for 10–15 minutes.</p> <p>Add the garlic and herbs and cook for another 5 minutes, stirring to prevent sticking.</p> <p>Drain the beans and add them to the pot along with 1 litre of fresh water. Increase the heat and let the beans boil vigorously for 10 minutes. Reduce the heat, then cover and leave to simmer gently until the beans are just tender but still holding their shape, around 40 minutes.</p> <p>Stir in the potatoes, ribs and tomatoes, put the lid back on and continue simmering for at least another hour (preferably two), until the beans and potatoes are starting to fall apart and the meat on the ribs is tender.</p> <p>Remove the bay leaves, herb stalks and ribs. Use a couple of forks to shred the meat off the bones. Return the shredded meat to the pot and add some water if the soup is too thick. Stir well to encourage the beans and potatoes to fall apart. Taste and season with salt and pepper.</p> <p>Ladle a serving into each bowl and pour over a little peppery extra virgin olive oil and elderberry vinegar. Sprinkle with parsley.</p>