• 1 tablespoon olive oil
• 2 lb country-style pork loin spareribs
• 7 cups cold water
• 1 medium carrot, peeled and cut into 1/2-inch cubes
• 2 medium onions, cut into 1/2-inch cubes
• 6 garlic cloves, crushed and chopped
• 3 bay leaves
• 1 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 1/2 cups dried red kidney beans, picked over and washed
• 1 bunch cilantro, leaves chopped, stems discarded
• Tabasco sauce

• Heat the oil in a large heavy saucepan.
• When it is hot, add the pork in one layer and brown over high heat for about 15 minutes, turning it occasionally, until it is brown on all sides.
• Add all the remaining ingredients except the cilantro leaves and Tabasco.
• Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2 to 2 1/2 hours, until the meat is tender and the beans soft.
• Divide among four individual plates, sprinkle with the chopped cilantro, and serve with Tabasco.


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