Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Canola oil |
| 6 \N | Pork loin spareribs |
| 1 medium | Carrot -- 1/2\" cubes |
| 2 mediums | Onions -- cubed |
| 6 \N | Cloves garlic -- peeled, |
| \N \N | Chopped |
| 3 \N | Bay leaves |
| 1 teaspoon | Oregano |
| 1 pounds | Can whole tomatoes |
| 1 small | Jalapeno pepper -- chopped |
| 2 teaspoons | Salt |
| 1 pounds | Dried kidney beans -- |
| \N \N | Washed |
| 1 bunch | Cilantro -- * see note |
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+¾ 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 9⅗ gm; cholesterol 85 mg; sodium 1,400 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Date: