{"id":1013,"date":"2011-09-18T17:02:34","date_gmt":"2011-09-19T00:02:34","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=1013"},"modified":"2011-09-18T17:02:34","modified_gmt":"2011-09-19T00:02:34","slug":"puerto-rican-pork-and-beans","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/puerto-rican-pork-and-beans\/","title":{"rendered":"Puerto Rican Pork and Beans"},"content":{"rendered":"<p>Episode 114: <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/2011\/09\/10\/episode-114-family-favorites\/\">Family Favorites<\/a><br \/>\nRecipe: <strong>Puerto Rican Pork and Beans<\/strong><\/p>\n<p>My wife, Gloria, often prepares this dinner when we have guests. A satisfying one-dish meal, it can be cooked ahead and refrigerated or frozen, and it is even better reheated.<\/p>\n<p>Buy the meatiest, leanest country-style spareribs you can find. The cilantro stems are cooked with the beans to give them an unusual and definitive flavor, and then the leaves are added at the end. If you don\u2019t like the taste of cilantro, you can omit it.<\/p>\n<p><a href=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/pork-and-beans1000.jpg\" title=\"Puerto Rican Pork and Beans\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/pork-and-beans560.jpg\" alt=\"Puerto Rican Pork and Beans\" title=\"Puerto Rican Pork and Beans\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-1018\" srcset=\"https:\/\/ww2.kqed.org\/app\/uploads\/sites\/56\/2011\/09\/pork-and-beans560.jpg 560w, https:\/\/ww2.kqed.org\/app\/uploads\/sites\/56\/2011\/09\/pork-and-beans560-160x107.jpg 160w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/a><\/p>\n<p><strong>Serves 4<\/strong><\/p>\n<p>Serve with boiled rice and Tabasco.<\/p>\n<p>1 tablespoon canola oil<br \/>\n4 country-style pork loin spareribs (about 1 1\/2 pounds)<br \/>\n4 cups cold water<br \/>\n1 medium carrot, peeled and cut into 1\/2-inch cubes (about 1\/2 cup)<br \/>\n2 medium onions (about 10 ounces total), cut into 1\/2-inch cubes (2 cups)<br \/>\n6 garlic cloves, crushed and chopped (about 1 tablespoons)<br \/>\n3 bay leaves<br \/>\n1 teaspoon dried oregano<br \/>\n1 16-ounce can whole tomatoes<br \/>\n1 small jalape\u00f1o pepper, chopped (about 2 teaspoons), or more if you like<br \/>\n2 teaspoons salt<br \/>\nI pound dried red kidney beans, picked over and washed<br \/>\n1 bunch cilantro, stems and leaves chopped separately (1\/3 cup chopped stems, 3 tablespoons chopped leaves)<br \/>\nTabasco sauce<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Divide among four individual plates, sprinkle with the chopped cilantro, and serve with Tabasco.<\/p>\n<p><em>Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>My wife, Gloria, often prepares this dinner when we have guests. A satisfying one-dish meal, it can be cooked ahead and refrigerated or frozen, and it is even better reheated.<\/p>\n","protected":false},"author":11096,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55,40,41,46,3],"tags":[131],"coauthors":[],"class_list":["post-1013","post","type-post","status-publish","format-standard","hentry","category-beans","category-legume","category-meat","category-pork","category-recipes","tag-puerto-rican-pork-beans"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Puerto Rican Pork and Beans | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/puerto-rican-pork-and-beans\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Puerto Rican Pork and Beans | Essential Pepin\" \/>\n<meta property=\"og:description\" content=\"My wife, Gloria, often prepares this dinner when we have guests. 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