White Beans and Ribs

Cooked up some white beans today. After soaking them overnight, I changed the water and added half an onion, a tomato, half a green (bell) pepper and four garlic cloves. (I don't chop any of these ingredients up; I just let them cook with the beans and once they're nice and soft I smash them up with a mortar and pestle and add them back to the pot.) I also added a few tablespoons of olive oil, some smoked Spanish paprika, two bay leaves, some cumin, a teaspoon of chili powder, half a dried red chile pepper, salt and pepper and a few meaty smoked spare ribs that I had left over from my last outing with the WSM. I covered the pot and simmered them for a couple of hours. Those ribs imparted a wonderful smokey taste to the whole dish. A dish of cornbread and a hearty red wine from the Extramadura region topped things off.