Serves 4
A wonderful warming dish. Eat on their own or as a side dish.
2 min
2 min
  1. 2 cans drained cannellini beans (or broad beans – do not use baked beans )
  2. 500 gr pork spare ribs
  3. 1 onion finely chopped
  4. 3 Tablespoons molasses
  5. 1 Tablespoon Worcester sauce
  6. 1 teaspoon fish sauce
  7. ½ teaspoon dry mustard
  8. ½ cup tomato ketchup
  9. 1 cup of water - adjustable
  1. Sauté onion in a large wok or frying pan.
  2. Cut pork into individual ribs, brown lightly with the onion.
  3. Transfer to a small pot.
  4. Add the rest of the ingredients to the wok and heat.
  5. Add this sauce to the pot with the onion and pork.
  6. If necessary add more water to just cover.
  7. Bring to the boil and simmer for 10 minutes with the lid on.
  8. Do not allow steam to escape before putting into your Heylo bag.
  9. This helps to maintain the temperature in the air space.
  10. Put the pot with the beans in into the Heylo bag and seal well.
  11. Push the beads up to cover all surfaces of the pot.
  12. Leave in the Heylo bag for 2 hours.
  13. Serve with a dollop of sour cream/ yoghurt and some crusty bread. Enjoy.
  1. To use dried beans. Soak beans 8 hours or overnight in plenty of water. Wash the soaked beans and bring to the boil in fresh water. Simmer for 15 - 20 minutes. Put securely into a Heylo bag. Leave all night or up to 5 hours.
  2. For this recipe, after soaking and cooking the dried beans , drain the cooked beans and then proceed as in the recipe above.Replace the canned beans with your precooked dried beans.
  3. Leave the pork spare ribs out and this is a lovely vegetarian dish. See the vegetarian section of recipes.
  4. 1 cup of dried beans will give you just over 2 cups of cooked beans.
Heylo Bags