Best Pork and Red Beans Recipe - Gloria's Favorite! | Jacques Pépin Cooking at Home | KQED
118,546
Published 2023-08-16
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. jp.foundation/
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All Comments (20)
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Jacques is a national treasure
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Any Brazilian can relate to that wonderful dish. Much love to Jacques and Puerto Rico.
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A few fried plantain on the side would be delightful with that beautiful combination
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We love you Jacques! I hope you're drinking your favorite wines and having butter on fresh bread today!
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With love and respect for Gloria. Merci Chef!
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I have made this FOUR TIMES. It is so delicious. Thank You, Jacques Pépin, for such delicious food...!!! 🥕 🍷🍷💗
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Ingenious save in the freezer and use of cilantro by Chef Pépin. Most of us buy it, and waste most of it. I've only seen a little video of Gloria. Her tale of scheming to meet the handsome ski instructor illustrated what a sharp lady she was, and a match for Jack.
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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!
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Mr. Pépin you have been an inspiration on my journey as a home cook teaching with poise and grace. I have been in some dark places over the past three years, but your videos have been a source of light.
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The culinary Michelangelo. Each dish is a Masterpiece !
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Jacque is always so reassuring to me and inspiring.
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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!
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Freeze the stems of the cilantro great tip.
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I remember my Puerto Rican love. She help me fall in love with Puerto Rican food, but I never thought to cook the dried beans and the pork at the same time in a pressure cooker. That is genius.
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Chef still cooking. In Japan, the great Roksaburo Michiba is the same age and still cooking as well. Global treasures still sharing their knowledge.
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I found out, when selecting jalapenos at the store, the ones that have those grey looking veins on the outside are the hot ones, the ones that don't have those markings are the mild ones. I just made a similar dish using ham hocks and pinto beans in the instant pot. One of my faves. A nice comfort food.
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Still teaching great family dishes, so glad his life’s work is all in one place to enjoy!! Happy Cooking!! ❤❤
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This gentleman holds my attention fixedly and motivates me to want to go immediately to cook. Even the fluffing of the rice I remember from his teaching. I deeply appreciate his life’s work in the kitchen. As I suspect so does his wife, Gloria and his family. Thank you, Sir
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Frozen cilantro is an amazing idea!
