Puerto Rican Pork and Beans is a satisfying and rich dish. My husband, who is an amazing cook and baker, is adventurous when it comes to trying new recipes.
Recently he came across this hearty stew from Jacque Pépin. Lucky for me it was waiting to be devoured when I came home last night. Lucky me!
The wonderful husband served it over a mix of steamed brown and white rice. The flavor is expanded when you add a dash or two of Tabasco. We also love lime on most pork and chili stews and it worked wonderfully here as well.
Buy the freshest and most green Cilantro you can find. It is the prefect topper to this hearty lunch or dinner dish.
As with most dishes, it is even tastier on the second day.
Puerto Rican Pork and Beans from Jacques Pépin.
1 tablespoon canola oil (*we use olive oil)
4 country-style pork loin spareribs (about 1 1/2 pounds) – buy the meatiest and leanest spareribs you can find.
4 cups cold water
1 medium carrot, peeled and cut into 1/2-inch cubes (about 1/2 cup)
2 medium onions (about 10 ounces total), cut into 1/2-inch cubes (2 cups)
6 garlic cloves, crushed and chopped (about 1 tablespoons)
3 bay leaves
1 teaspoon dried oregano
1 16-ounce can whole tomatoes
1 small jalapeño pepper, chopped (about 2 teaspoons), or more if you like
2 teaspoons salt
I pound dried red kidney beans, picked over and washed
1 bunch cilantro, stems and leaves chopped separately (1/3 cup chopped stems, 3 tablespoons chopped leaves)
Heat the oil in a large heavy saucepan. When it is hot, add the pork in one layer and brown over high heat for about 15 minutes, turning it occasionally, until it is brown on all sides.
Add all the remaining ingredients except the cilantro leaves and Tabasco. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2 to 2 1/2 hours, until the meat is tender and the beans soft.
Divide among four individual plates, sprinkle with the chopped cilantro, and serve with Tabasco.
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