Jacques Pepin's Pork with Red Beans and Rice | KQED

Slice 1 pound of onion thinly and cook in a pan for 15-20 minutes until caramelized.

Add 6 cups of chicken stock to the caramelized onions and a dash of salt.

Break and add vermicelli (angel hair) pasta to the soup, cooking for 3-4 minutes until it binds the soup.

Brown 1 pound of country style pork chop in a pan for 15-20 minutes until nicely browned all around.

Add coarsely cut carrot (1/2 to 1 cup), oregano, garlic, hot pepper, cilantro, tomato, and red kidney beans to the browned pork.

Crush garlic and chop jalapeno pepper, removing seeds if desired for heat control.

Add 3 bay leaves and the chopped jalapeno to the mixture in the pan.

Rinse 1 pound of red kidney beans and add them to the pan with 4 cups of cold water and the tomato.

Cover the pan and bring to a boil, then simmer for 1.5 to 2.25 hours depending on the age of the beans.

Check the soup after a couple of minutes to ensure the vermicelli is cooked and serve it in a bowl.

Sauté 1 onion in 1 tablespoon of canola oil and 1-2 teaspoons of butter for the rice.

Add Achiote seeds to the sautéing onion for color.

Cook 1.5 cups of white rice with the sautéed onion and Achiote seeds.

Equipment Needed

Spice Level:

Dietary

Allergens