Pork ribs with beans
Description
The recipe won't take much time. Rinse the pork ribs (preferably fresh, just brought from the market—only such ones are worth cooking!) under running water and pat dry with paper towels. Cut them along the bone into portion-sized pieces. Peel the garlic, onion, and carrot. Slice the onion into large half-rings, cut the carrot into random pieces, even rounds. Crush the garlic cloves with the side of a knife. Heat a frying pan with vegetable oil over high heat. Add the garlic and sauté for just about a minute, until golden. Remove the garlic with a slotted spoon and set aside on a small plate. Throw mustard seeds into the hot oil and immediately cover the pan with a lid. Once the mustard seeds stop popping, reduce the heat, uncover the pan, and arrange the ribs in it as compactly as possible so that each piece fits. Otherwise, fry them in two or three batches. Sear the ribs on both sides until golden brown, seasoning each side with salt during cooking. Add the onion and carrot, stir, and sauté for 10–15 minutes over medium heat, stirring constantly. Add pre-boiled, half-cooked beans to the pan, pour in a mixture of tomato paste, water, sugar, and spices, add the fried garlic, cover with a lid, and simmer until the beans are soft and the ribs easily separate from the bone. Serve the dish hot, straight from the pan, sprinkled with finely chopped parsley and dill. The perfect accompaniments are a green salad, plain flatbreads, and white sauce. Serve hot.