Puerto rican pork and beans~

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
1 small Jalapeno pepper -- chopped
2 teaspoons Salt
1 pounds Dried kidney beans --
\N \N Washed
1 bunch Cilantro -- * see note
\N \N Whole tomatoes

* Coriander or Chinese parsley, stems and leaves chopped separately (¼ cup). Cilantro may be omitted; use parsley instead.

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: Marjorie Scofield Date: 06-23-95 (01:01) (160) Fido: Recipes

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