Jacques Pépin shares his recipe for pork and red beans with rice. This recipe is special, not only because it looks SO delicious, but it was also one of his late wife Gloria’s favorite dishes. Jacques suggest cooking for 1 hour in the pressure cooker, but make sure to test along the way as cooking times may vary. Dinner guests will be fighting for an invite when this Puerto Rican/Cuban classic in on the menu. Happy cooking!
What you’ll need:
1/2 lb of red beans, 3 cups cold water, 1 1/2 tsp salt, 1/2 – 3/4 cup canned tomato, 1 1/2 lbs boneless pork ribs, 4 – 5 garlic cloves, 2 cups chopped onions, 1 leek, 1 tsp Italian seasoning, 1/2 tsp cumin, 1/4 cup cilantro stems, 1 cup peeled carrots, 2 tbsp jalapeno, 1 cup long grain rice, 2 cups water, 1/4 tsp salt, dash of tabasco, garnish with cilantro
Jacques Pépin Cooking At Home: Pork & Beans with Rice
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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Nice
Probably the only 650 Enfield I’d consider over my Interceptor. Something about that erector set seat unit and the exhaust sound. I think the mid-set foot pegs make it a better ride than the Super Meteor, which I think is better looking, but poorer riding. Id probably get the Kawasaki Eliminator over it on performance, but that Enfield engine is such a peach.
Didn’t I used to watch you on TV? Thank you 😊
If your beans are old and you have to pressure cook the "combined" ingredients longer, your pork will be overcooked.
As a New Orleanian I recognize all of this – but IT NEEDS MORE BEANS !!!
Monday, washing day red beans and rice. Thanks from old New Orleans 😇
He's amazing.
That’s the best pork n beans I’ve ever seen
Wow! This looks absolutely delicious! It looks like Jamaican ‘stew peas’ which is also made with pork, and maybe some salt beef. Spinners (small long dumplings) are usually added to cook just before it finishes cooking. That thickens the sauce. Puerto Rico isn’t that far from Jamaica. They share a number of recipes. Thanks Chef! I’ve never thought of using ribs.
This guy, Jacques, is an absolute delight. He has a wonderful accent. It is a joy to watch him work with food. He enjoys it so much and communicates this to his audience. God bless him and save him.
I have made this recipe dozens of times. Thank You Jacques Pépin.
YUUUUUM!
I like making this dish, I'm making it now with pork tenderloin. I'm hoping it's not too spicy for me! Should be good though.
If you water the bens overnight you can cook then up tp one hour in a normal pan.
The beauty of this dish not only lies in its flavor and heartiness, but in its cost. These are all inexpensive ingredients at your local market.
Man I wish I could be there eating this with you in your beautiful home .
I have to not watch these many in a row… I end up wanting to cook them all. This one’s on the list but I will sub in beef short ribs!
Such a comforting human being. A national treasure.
Thank you Jacques. I watch many cooking videos but yours rises above all the rest, as very good as those others are. You are indeed the Master of the internet Culinary Arena, and the biggest reason is YOU .. your personality .. your sincerity and passion and way of talking to people.
Long live Jacques Pépin ❤
As usual, delicious.
I'm scared of pressure cookers but i will try to adapt the recipe to roast and stovetop
As a Brazilian, I can say that it’s pretty close to our traditional ‘feijoada.’ I’d love to try cooking your recipe someday!
definatly doing that this weekend
I like how he only puts half the can of tomatoes in. For me, no matter what the recipe measurements, if the recipe calls for something in a can, the whole can is going in.
Beautiful! Can I do this in a crockpot instead?
yeah I really love this man. remember watching him as a child on channel 11 (pbs) and as an adult appreciate him even more. thanks
Boned baby back ribs a whole Rack. That is a Rich meal & low fat. Pure Joy😊❤❤❤❤❤
I never thought of adding rice.
As always, kudos and MUCH respect to gourmet French chef Jacques Pépin. It looks delicious 😋
THIS IS GONNA BE GOOD!!!!!!!!!!!!!
Mr. Pepin you are a treasure
I always find it funny how americans are afraid of pressure cookers. Why cook anything for 5 hours when you can do it in 30 minutes in a pressure cooker? Of course there are those dishes that need time to pick up flavour, but beans aren't one of those.
Good looking dish. I'm surprised he said he doesn't wash the rice. I thought that was a must to get the right texture. At the very least I would run it through cold water in a fine mesh strainer.
What if you broil the meat, carrots and onion before? i think it may add more flavor to the dish.
I like using a left over hambone with a little smoked ham still on it to slow cook with my pinto beans, onions, and seasoning. I will always have the memories of our mother serving us chili, rice, and beans on cold winter nights where we’d cozy up to the fireplace, eat, and spend time together. She was an amazing cook!
you're all getting left out because there's only enough for me
My all-time favorite chef!
I liked this, though next time I will reduce the meat-to-beans ratio (i.e. use less meat). But it was excellent and easy.
that looks delish
I also freeze cilantro, and parsley too. Both from my garden, and from the supermarket when I have left over from using fresh. It's fine for use in cooked dishes. Much better than dried. Same with scallions. I chop them up and freeze them too.
I've been watching Jacques since I was a child with mom and dad. What a blessing to still see him cooking for us! Much love Jacques!