- 200g/7oz dried cannellini beans, soaked in water overnight
- 5 tbsp extra virgin olive oil
- 800g/1lb 12oz pork spare ribs, chopped into 7.5cm/3in pieces
- 4 bay leaves
- 1 sprig rosemary, leaves only
- 6 fresh sage leaves
- salt and freshly ground black pepper
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 500g/1lb 2oz passata
- handful fresh parsley, finely chopped, to garnish
- 1 red chilli, finely diced
- few slices of bread
- few garlic gloves, peeled
- olive oil
- For the cannellini beans, drain the beans, then put them in a large saucepan with enough water to cover (about 1.8 litres/3¼ pints). Half-cover with a lid and bring to the boil, then reduce the heat to medium and simmer for 50 minutes, or until tender.
- Meanwhile, heat the extra virgin olive oil in a large, shallow pan. Add the ribs, bay leaves, rosemary, sage, salt and pepper and brown the ribs over a medium-high heat for 1-2 minutes on each side. Remove them and set aside.
- Reduce the heat to medium, add the onion and garlic to the pan and fry for a couple of minutes to soften them.
- Add the tomato passata, 500ml/18fl oz water and some salt and simmer for five minutes.
- Return the ribs to the pan and cook on a low heat for about 1½ hours, or until the meat begins to become detached from the bone. Remove the ribs again and keep warm.
- Drain the cooked beans and add the passata, then simmer gently for five minutes.
- Meanwhile, for the bruschetta, grill the bread, then immediately rub the slices of bread with the garlic and drizzle with a little olive oil.
- Remove the beans from the heat and serve with the spare ribs. Garnish with parsley and chilli, and serve with bruschetta.