For the tomato and bean ragout, soak the beans in cold water for one night. 2.
2. pour off the soaking water. Cook beans quietly with fresh water over medium heat for 1-1 1/2 hours, until tender. Meanwhile, finely dice shallots and garlic. Remove seeds from chili and finely dice. Blanch (scald) tomatoes, rinse, skin, quarter, seed and cut into 1/2-inch cubes. Pluck off parsley leaves and chop finely. Pour beans into a sieve and drain 3. Heat olive oil and sauté shallots and garlic.
Add paradeis pulp and 1 pinch of sugar and sauté for 1/2 minute. Extinguish with stock and vinegar and let it boil once. Add warm beans, chili and tomatoes and season with salt and freshly ground pepper. Add the parsley.
While the beans are cooking, chop the garlic cloves for the Arista spice mixture. Pluck 1 tbsp needles from the rosemary sprigs and chop finely. Season the garlic and chopped rosemary with salt and season with pepper and stir through with 5 tbsp olive oil. Score the fat from the pork carre 3-4 mm deep with a sharp, pointed kitchen knife. Season meat with salt and season with pepper. Rub meat all over with the spice mixture and place on the bone with the scored side up. Place the remaining rosemary sprigs on top of the meat and tie the whole thing to the bone with spaghetti. Since