1 tbsp canola oil
6 pork loin spareribs
1 medium carrot -- 1/2 cubes
2 medium onions -- cubed
6 cloves garlic -- peeled,
1 chopped
3 bay leaves
1 tsp oregano
1 lb can whole tomatoes
1 small jalapeno pepper -- chopped
2 tsp salt
1 lb dried kidney beans --
1 washed
1 bunch cilantro -- * see note
A Recipe for
Puerto Rican Pork & Beans
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
This Recipe for Puerto Rican Pork & Beans is one of thousands in the Recipes-to-go Bean Cookbook.
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If you enjoy this Puerto Rican Pork & Beans Recipe - you should enjoy the recipe collections you can find on the websites below:
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This is a recipe for Puerto Rican Pork & Beans from the recipe cookbook of Recipes-to-go (Bean)
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
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Heat the oil in a sturdy saucepan. When it is hot, add the pork in
one layer and cook it over medium heat for about 30 minutes, turning
it until it is brown on all sides. Add 4 cups cold water and all the
remaining ingredients except the chopped cilantro leaves. Bring to a
boil, reduce the heat to low, cover, and simmer gently for 1+3/4 to 2
hours, until meat is tender. Divide among four individual plates,
sprinkle with the chopped cilantro leaves, and serve with Yellow
Rice. @Nutritional analysis per serving: calories 767; protein 46 gm;
carbohydrates 82 gm; fat 29.7 gm; saturated fat 9.6 gm; cholesterol
85 mg; sodium 1,400 mg.
Recipe By : Jacques Pepin, Today's Gourmet II
From: Date:
Serves: 4
Puerto Rican Pork & Beans Recipe brought to you by Recipes To-Go