Latin rhythms and cuisine have always meshed effortlessly into the New Orleans heritage, from the famous Carnival tune “Mardi Gras Mambo” to the spicy Spanish influences found in Creole Cooking. This flavorful white bean green chili with a Latin influence is simple to fix and perfect for cold evenings. GATHER YOUR GROCERIES: 4 cans of Blue Runner Creole Cream Style White Navy Beans 12 ounces of (3/4 jar) of Salsa Verde, use the whole jar if you like a lot of heat 16 ounces mango juice 1 pound country-style boneless pork ribs 1 red bell pepper, diced 1 green bell pepper, diced 1 medium onion, diced 4 cloves of garlic, crushed 1 tablespoon parsley Salt to taste THE WAY TO DO IT: Brown the spare ribs in a large pot on the stove. Remove the browned ribs and pour off any excess fat. Retain the brown bits stuck to the bottom of the pot. Add the diced peppers and onion to the pot and sauté until wilted. Add the garlic, salsa Verde, mango j...