Yellow beans with garlic and bacon

Yellow beans with garlic and smoked ribs are made without much preparation and are suitable for a summer meal, especially when the pods are fresh. The vegetables are sautéed together, then cooked with the ribs and beans until the beans soften and the sauce reduces. Garlic added towards the end preserves the well-defined flavor, while dill completes the dish. I prefer to serve it with polenta. Quick Info Total time: not specified in the original recipe; depends on how quickly the pods boil and the amount of liquid used Preparation time: not specified Cooking time: until the beans are cooked and the dish is reduced Servings: number not specified; the quantity is suitable for a family Difficulty: easy Recipe type: green bean dish with smoked meat, suitable for lunch Ingredients 1 kg yellow bean pods 500 g smoked ribs 2 carrots 1 white onion 4 green garlic stalks 1 head of garlic 1 red bell pepper Oil, for sautéing Salt, to taste Pepper, to taste Dill, to taste Optional: a little tomato juice Preparation method 1. Prepare the bean pods Clean the yellow bean pods by removing the ends, then break them into pieces of about 4-5 cm. Wash them well under running water and let them drain. The pods should not be cut too small. Pieces of this size hold their shape better during boiling and are easy to eat. 2. Chop the vegetables Peel the onion and carrots. The bell pepper is washed, cored, and seeded, then chopped. The vegetables can be chopped according to preference: the onion finely, the carrots in rounds or pieces, and the pepper in strips or cubes. Chop the green garlic. The cloves from the head of garlic are kept for the final stage when they will be crushed and added to the dish. 3. Sauté the vegetables and add the ribs In a pot, heat a little oil and sauté the onion, carrots, bell pepper, and green garlic. There is no need to brown them too much; it is enough for them to soften slightly and release their flavor into the oil. Add the smoked ribs over the sautéed vegetables. Let them cook together for a bit, then continue with the beans. 4. Add the pods and water Add the bean pods and stir gently. Then pour in enough water to aid in boiling, but not too much. It is important not to cover the dish with too much water. The pods soften as they boil, and by the end, the dish should be reduced, not watery. If necessary, a little water can be added later, but it is harder to fix a dish that is too watery. 5. Boil the beans Let the beans boil together with the ribs and vegetables until the pods are cooked. Check their texture from time to time. They should be cooked but not so much that they fall apart. Adjust the salt and add pepper to taste. Keep in mind that the ribs are smoked and may already be salty, so it is better to add salt gradually and taste before adding more. If desired, you can also add a little tomato juice. This is added during cooking, in the preferred amount, without changing the rest of the steps. 6. Add the garlic and dill When the beans are cooked and the dish has reduced, crush the garlic cloves and add them to the mixture. Chop the dill and add it immediately after the garlic. Stir gently so that the garlic and dill are distributed throughout the dish. After this stage, the dish is ready to be served. Why I make the recipe often I like the recipe because it uses a simple combination of pods, vegetables, and smoked meat, without complicated preparations. The yellow beans remain the main ingredient, while the ribs add flavor and make the dish more substantial. The garlic added at the end clearly changes the aroma of the dish, especially when a whole head is used. It is also an easy dish to adapt. It can be made with dill, as I prefer, or with parsley. For a slightly different flavor, a little tomato juice can be added. Tips Water should be added in moderation. The beans will soften during boiling and will also release a little liquid. If you add too much water at the beginning, you will have to wait longer for the dish to reduce. Salt should be added carefully, as the smoked ribs can be salty. It is safest to adjust the taste after the meat and vegetables have boiled together. Do not boil the pods more than necessary. For this dish, they should be soft but still hold their shape somewhat. Garlic and dill are added towards the end, not at the beginning. This way, their flavor remains more present in the finished dish. Substitutions Dill can be replaced with parsley. The original recipe is preferred with dill, but parsley can also be used if that is the desired taste. There is no need to replace the ribs with another type of meat if you want to keep the smoky flavor of the recipe. When ribs are not available, the dish will be different because they contribute to both flavor and consistency. Variations You can add a little tomato juice for a version with a flavor closer to a dish reduced with tomato sauce. The amount remains at your choice, depending on how pronounced you want the tomato flavor to be. The recipe can be made with dill or parsley. In the dill version, the flavor is more specific to summer dishes with pods. The vegetables can be cut differently without affecting the recipe: carrots can be rounds, cubes, or larger pieces, and the pepper can be cut into strips. Serving ideas Yellow beans with garlic and ribs are served with polenta. It is the combination I prefer for this dish, as the reduced sauce and smoked meat pair well with polenta. It can be served as a main dish as long as it is warm. If you choose to add tomato juice, let the dish reduce sufficiently before serving so that it does not remain watery. Frequently asked questions Can other pods besides yellow ones be used? Yes, the recipe can also be made with green pods, but the source uses yellow beans. It is important that the pods are cleaned, broken into pieces of about 4-5 cm, and boiled until the desired texture is reached. How much water should be added? The recipe does not give an exact amount. Enough water is added for boiling, but not too much, since by the end the dish should be reduced. It is better to start with less liquid and add more if necessary. When is the garlic added? The garlic from the head is crushed and added after the pods have boiled and the dish has reduced. At the same time, the chopped dill is added. Can parsley be used instead of dill? Yes. The parsley version is mentioned in the recipe, although the preferred flavor is with dill. Do I have to add tomato juice? No. Tomato juice is optional. The beans can be cooked without it, following the basic steps with vegetables, ribs, water, garlic, and dill. Nutritional values The values below are approximate and depend on the amount of oil, how fatty the ribs are, the amount of salt, and the number of servings. They do not include polenta and cannot represent an exact nutritional analysis. For one serving, if the dish is divided into approximately 6 servings: Calories: approximately 300-400 kcal Proteins: approximately 15-22 g Carbohydrates: approximately 20-30 g Fats: approximately 15-25 g Fiber: approximately 6-9 g The greatest variation comes from the smoked ribs and the amount of oil used. The polenta served alongside will increase the carbohydrate intake and calories of the meal. Storage and reheating After cooling, store the dish in the refrigerator in a covered container. It is recommended to be consumed within a few days. Reheat only the necessary amount over low heat, stirring gently so that the pods do not completely break apart. If the dish has thickened too much in the refrigerator, a little water can be added during reheating. The flavor of garlic and dill may become more discreet after storage, but the dish remains suitable for a simple meal alongside polenta.

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