Pork Rib Stew with Beans, Tomatoes and Spinach

I can't believe I haven't shared this with you guys yet but I was hired last month to work on a project with Food & Wine Magazine. Yay!

They hired me to do some recipe development and photography for some online content. And by *some* recipe development I mean 50 (50!) recipes in, like, just over 2 weeks (2 weeks!). But in that 2 weeks there was Christmas, and some catering events I had, and bookings at the supper club and basically I didn't sleep or breathe or eat or do anything at all except for work all of December. But now it's January and I've sent in my work and finally have a minute to breathe. Ahhh.

Pork Rib Stew with Beans, Tomatoes and Spinach

It's a funny thing to not want to be in a place where you love and not want to do want you love. Normally being in my kitchen makes me a very happy woman but after being chained to my stove for exactly 336 hours I was thrilled to be able to walk away from it for a few days. When I finally returned I wanted to make something simple. I wanted a one pot meal I could throw together without barely even thinking about it. Oh ya, and something that would use up some of the three open and nearly full bottles of bubbly that I found hiding amongst the empties on my kitchen counter on New Year's Day. Open and nearly full bottles of bubbles … what's up with that? Seems so unlike me. 🙂

Pork Rib Stew with Beans, Tomatoes and Spinach

This stew is a little like a cassoulet, which is what my mind had originally intended it to be. But after leaving out the olives and capers and using pork ribs (who uses pork ribs in a cassoulet anyway?), it felt a lot more like a stew to me. When we had the leftovers the next day, I took the meat off the bones and then there was no denying its stew-likeness.

Pork Rib Stew with Beans, Tomatoes and Spinach

If you make Pork Rib Stew with Beans, Tomatoes and Spinach, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Pork Rib Stew with Beans, Tomatoes and Spinach

Pork Rib Stew with Beans, Tomatoes and Spinach

This Pork Rib Stew recipe is the perfect comfort food. Easy to make and full of beans, tomato, and spinach, this stew is a filling one pot meal.

If you love this recipe as much as we do, let us know with a 5-star rating!

4 stars (5 ratings)
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 4 tablespoons cooking oil, divided
  • 2 ½ lb pork ribs
  • 1 large onion, finely minced
  • 4 cloves garlic, finely minced
  • 2 28 ounce cans crushed tomatoes
  • 3 cups white wine
  • 1 handful parsley
  • 5 sprigs thyme
  • 1 teaspoon dried rosemary, or a few sprigs of fresh rosemary
  • 1 teaspoon sage, or a few fresh sage leaves
  • 2 bay leaves
  • 3 cans white beans
  • Sea salt and pepper, to taste
  • 5 ounces baby spinach

Instructions 

  • Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Season the ribs with a sprinkle of salt. Working in batches so you don't crowd the pan, brown the ribs on all sides. Remove all the ribs from the pot.
    4 tablespoons cooking oil, 2 ½ lb pork ribs
  • Add the remaining oil and onion and cook, stirring often, until the onion is brown. Add the garlic and cook for 1 more minute.
    1 large onion, 4 cloves garlic
  • Add the crushed tomatoes and scrape the bottom of the pot with your wooden spoon to remove any of the tasty browned spots. Add the wine, parsley, thyme, rosemary, sage, and bay leaves. Add the pork back to the pot, ensuring that it is in a single layer, standing the ribs on their ends if need be.
    2 28 ounce cans crushed tomatoes, 3 cups white wine, 1 handful parsley, 1 teaspoon dried rosemary, 1 teaspoon sage, 2 bay leaves, 5 sprigs thyme
  • Cook, covered, over very low heat for 3-4 hours, or until the ribs are very tender. You'll want to keep the ribs at a very low simmer. Once the ribs are tender remove the pot from the heat. Remove the parsley, thyme sprigs, and bay leaves and discard.
  • Return to heat, add the beans and heat through. Season to taste with salt and pepper.
    3 cans white beans, Sea salt and pepper
  • To serve, place a few handfuls of spinach in each bowl and top with the stew.
    5 ounces baby spinach
Serving: 1 serving = ⅛ of the recipe, Calories: 555kcal, Carbohydrates: 29g, Protein: 25g, Fat: 31g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 106mg, Potassium: 966mg, Fiber: 7g, Sugar: 2g, Vitamin A: 1706IU, Vitamin C: 8mg, Calcium: 135mg, Iron: 5mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.