Puerto Rican pork and beans from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 368) by Jacques Pépin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on October 15, 2015

    This is easy and simple. It can also easily be made a day in advance. I do think the recipe could've used more acid and umami flavors but it was good overall.

  • AOski on January 08, 2012

    Usually I'm leery of any recipe whose primary braising liquid is water...things have ended blandly in the past...but rest assure that isn't a problem here! The process for making this braise is dead simple and the ingredients play wonderfully together. Some thoughts and changes: 1) I omitted the cilantro. I like it...but the boyfriend doesn't. Whatda ya gonna do? 2) I added an additional jalapenos. 3) Pulled the pork. I think the presentation looks a little more grown up and country-style ribs can be pretty fatty...even with the best trimming. 4) In the absence of cilantro, I used some green onion as a garnish. 5) Be aware that while the method was easy that, like any braise, this does take some time. A lovely, simple dish I look forward to making again!

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