1 Season the ribs all over with salt and pepper.
Roll in the flour to coat, shaking off any excess.
2 Heat a little oil in a deep saucepan and brown the meat in batches.
Remove from the pan and set aside.
3 Add a little more oil to the saucepan if needed and fry the onions and garlic until fragrant.
4 Return the meat to the saucepan and pour the stock over.
Bring to the boil, lower the heat and simmer until the meat is tender.
5 Stir occasionally to ensure the meat isn’t catching and add a little more water if the stew becomes dry.
6 As soon as the meat is tender, add the rest of the ingredients and simmer slowly until the green beans are soft and the sauce has thickened.
7 Add more salt and pepper if needed.
8 TO SERVE Spoon the stew over pap and garnish with parsley (if using).
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