Korean Gal's Guatemalan Red Beans with Pork Spare Ribs

Full transparency. I am afraid of pressure cookers. It is a fear instilled in me by my mom, a quiet but effective deterrent meant to keep me at a safe distance—especially when the pressure is being released. Reasonable? Perhaps. I would consider a therapist, but it has been years since I have needed one.

Ceramic bowl was wheel-thrown and glazed by me.

When I saw the Pressure Cooker Guatemalan Red Beans with Beef Short Ribs recipe in The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope, I knew I had to make a version of my own—one that did not require a pressure cooker. I also wanted the ingredients to feel simpler, more accessible. More importantly, I wanted the dish to center the red beans, rather than have them overshadowed by the richness of beef short ribs. This is not a bean stew, but a slow braise—one that relies on the gradual release of moisture from the ingredients themselves.

So, changes were made—and thus, the name: Korean Gal’s Guatemalan Red Beans with Pork Spare Ribs.

What follows is a pared-back approach—familiar ingredients, deliberate substitutions, and a method that trades pressure for patience. The result is a pot of red beans that hold their own, supported—not overshadowed—by the pork.

INGREDIENTS

[serves 3 to 4 with rice or tortillas]

a half pound of dried red beans, soaked for at least 24 hours

one pound of pork spare ribs

one medium-size tomato, diced

one garlic clove, peeled

one dried pasilla chile, chopped

one guajillo chile, chopped

two tomatillos, diced

one red bell pepper, sliced

one-half of a yellow onion, sliced

one teaspoon of allspice

one teaspoon of salt

Drain the soaked red beans and set them aside. Heat a Dutch oven over high heat and add enough vegetable oil to coat the bottom. Reduce the heat to medium and add the red beans. Stir once or twice to prevent them from sticking to the bottom.

Heat a cast iron pan over high heat and sear the pork ribs. Stir the red beans occasionally to prevent sticking while the spare ribs are searing. Once all sides are seared, add them to the Dutch oven. Add the garlic, pasilla chile, guajillo chile, tomato, tomatillos, red bell pepper, and yellow onion. Stir and mix.

Add allspice and salt. Stir and mix. Reduce the heat to low, and let it gently simmer for 90 minutes, tightly covered to ensure moisture is retained, stirring every 20 to 30 minutes to prevent sticking at the bottom. Once the beans are tender, stir, cover, and let them sit for 10 minutes. Serve over white rice or with a side of warmed tortillas.

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More recipes:

Tôm Rim: Caramelized Prawns

Jeju Linguine al Nero di Seppia: Gochujang Squid Pasta

Korean-Inspired Short Rib Udon

Single Gal’s Kimchi Risotto

Mongolian Beef

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