Put the beans to soak in cold water for at least 14 hours.
Prepare the carrot and the shallots by peeling them and slicing off the top and bottom; chop everything together with two peeled garlic cloves and put aside. Rinse the dried mushrooms well under cold running water so that any earth is removed, then put them in the mixer with the bacon and chop up the mixture until it is almost a paste.
Heat 2 spoonfuls of olive oil in a deep pan and sauté the chopped carrot and shallots, then add the bacon with the mushrooms and mix well. After draining and rinsing the beans, put them in a pan and add approx. 3.5 litres water, bearing in mind that the beans must always be covered with liquid for at least half the cooking time. Add 2 teaspoons of coarse salt, cover and boil over medium heat for 20 minutes.
Then add the tomato sauce, the thyme, the pimento grains and the spare ribs and cook over medium heat for another 40- 45 minutes, adding some water if necessary. Five minutes before the end of the cooking time, season with salt.
The cooking times for this recipe are approximate because they depend a great deal on the quality of the beans and how long they take to soften. The bean stew should be fairly dense. Serve in bowls with toasted bread pieces.
The paired recipes are suggestions given by the Personal Chef Alessandra Prizzon blog: Gustosamente Insieme