INGREDIENTS
1 kg of lamb ribs
1/2 kg of beans
1/2 onion
1/2 tablespoon of paprika
4 cloves of garlic
1 glass of white wine
1 branch of parsley
olive oil
Salt
ELABORATION
Put the beans in a casserole (after soaking overnight) with half an onion, a clove of garlic, a splash of oil, parsley, and a little salt; cover with water and cook until tender.
Put the chopped ribs in another container with a drizzle of oil and fry; 18 minutes later then add the onions, paprika, and garlic, crushed in the mortar and diluted with the white wine; cover and cook until tender. The ribs are served with all their sauce on a tray, accompanied by the beans without broth.
