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Best Pork and Red Beans Recipe - Gloria's Favorite! | Jacques Pépin Cooking at Home | KQED
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- čas přidán 15. 08. 2023
- 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. jp.foundation/
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Jacques is a national treasure
International treasure
I agree, but you have to admit the French had a little to do with it. Jacques chose wisely when he emigrated.
Any Brazilian can relate to that wonderful dish. Much love to Jacques and Puerto Rico.
We love you Jacques! I hope you're drinking your favorite wines and having butter on fresh bread today!
A few fried plantain on the side would be delightful with that beautiful combination
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.
With love and respect for Gloria.
Merci Chef!
The culinary Michelangelo. Each dish is a Masterpiece !
I have made this FOUR TIMES. It is so delicious. Thank You, Jacques Pépin, for such delicious food...!!! 🥕 🍷🍷💗
Chef still cooking. In Japan, the great Roksaburo Michiba is the same age and still cooking as well. Global treasures still sharing their knowledge.
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!
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 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.
Thanks for the pepper tip..it was always hit or miss with me
@@alwignot3584 You'll never miss now.
Jacque is always so reassuring to me and inspiring.
Pure
As always, kudos and MUCH respect to gourmet French chef Jacques Pépin. It looks delicious 😋
😋😋😋 for me ohne of the best Chef of the world!
Freeze the stems of the cilantro great tip.
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.
He's got a wonderful demeanor. Warm and intelligent.
Thank you for watching ❤
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!
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.
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
just made red beans and rice tonight, only with canned beans, some andouille sausage instead of the pork ribs and not in a pressure cooker. still, within an hour and a half i had a tasty dinner. thank you for all your method inspiration!
Still teaching great family dishes, so glad his life’s work is all in one place to enjoy!! Happy Cooking!! ❤❤
Jacques, thanks for posting. I will try this recipe this week-end
Frozen cilantro is an amazing idea!
I just love watching him chop and dice. And how he peels the carrot towards himself. Reminds me of my grandma.
master of cooking chefs Jacques Pepin 👍👍🇺🇲
I got the same pressure cooker and can attest that it won't blow up. If you overheat it the valve will open to let the excess pressure escape. If that fails, there is a plug that will blow out (under the steam guard). If that fails the silicone seal between the lid and and the pot will distend and let the steam out. There are redundant pressure relief mechanisms. The only thing you have to be very careful is letting the steam escape while it is hot. I just take it off the heat and let it cool down and this reduces the pressure.
Pressure cookers are great time savers and do a very nice job for braising. I'm even able to create a great rich, clear stock in just 20 minutes. The only downside is that you cannot frequently check on whether the food is cooked without depressurizing, which takes a few minutes.
That’s so helpful, thank you!
The ultimate professional and a true gentleman.
Applause too you Chef
I make something basically identical with beef short ribs, although I don't have a pressure cooker I just use regular canned cooked beans. I also add smoked paprika since I like that.
Mr. Pepin you are a treasure
Just the way life should be!!!
Yeah, he's legendary chef
I loved his little French laugh when he was adding the leek, “hon hon!”
That's comfort food 🙂!!
Love you Chef!
Thank you
THIS IS GONNA BE GOOD!!!!!!!!!!!!!
When I grow up I want to be just like Chef Pépin. 🙂
Always a pleasure watching the master practice his craft.
God that's beautiful and it will work with an instant pot, too, I'm sure!
happy cooking sir! you are the master
delicious 😋 always Pepin!!!
Thank you to who ever ia taking the time to film this men. It gives him pyrpose and keeps him alive. And we get to learn from a logetime of cooking. Thank you.
This dish is incredibly flavourful. Thank you Jacques for your kind and gentle nature as well as your singular ability to pass on sage information to loyal foodies and culinary aficionados
We just saw how the bushes baked beans just got out cooked by a legend! Im waiting for the dog to show you and say thanks papa!!
Thank you chef! This is one of my very favorite dishes, especially the way my mother used to make it with assorted meats. Looking forward to trying your pressure cooker method (though I may use a tiny bit of scotch bonnet pepper since I have those) Raising a glass in memory of your beloved wife, Gloria. 🍷
I have watched him for as long as I can remember 70s still love to watch him! Love this cooking a home the best
We need to start a movement to add a LOVE it button!
My all-time favorite chef!
He's the best!
Looks great, Jacques! ❤
¡Muy delicioso! I cook it in a different way but I will cook your recipe next time.
Just made this for dinner tonight. I used an Instant Pot and faithfully followed the recipe. The beans were tender after pressure cooking for 1 hour and allowing for a natural release of pressure, which took an additional 30 minutes. It was perfect over steamed rice with a few dashes of Crystal Hot Sauce. Great recipe Jacques!! I'll be making this again, especially for company!!
I love you cooking at home recipes. Thanks
Masterful
I love that man!
This looks absolutely delicious! Thank you, M. Pepin!
I made this yesterday. It is DELICIOUS. So Good. I doubled the portions and made it in a 6qt pressure cooker.
Could u do this is a crock pot ? Love Jacques.
Makes me wanna buy a pressure cooker!
Me, too.
Delicious, I think I'll make that this evening! Thanks Chef!
That looks good 👍
Wow
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.
Wonderful - maybe I won't be so intimidated using a pressure cooker now.🙂
that looks delish
So pretty much any time I want to cook something new/different. Step 1) See if Chef Pepin has a video for it Step 2) If he does not - figure out something else.
Also, tough to see this recipe and not think about the campfire scene from Blazing Saddles. "Plus de haricots, Monsieur Taggart?"
WOW!!! I never knew that I can get ribs without the bone
Cool cilantro stem advice!
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.
This recipe looks delicious! I like your practical way of cooking. 😊
This looks so delicious, I will try it. Thank you!
Looks delicious and comforting, Chef!
❤ We're Ben and Terry. Love Your Recipes You 🎶 Are music in our lives Ichiban Chef
i cant believe how much he and I cook the same way, chop veggies the same way, cook rice the same way. i would have laid down the rice first on the plate, then put the meat and sauce on top to absorb into the rice.
Your Wife was a smart woman!!!🥂✌️
Superb!❤
That looks good.
If you don't have a pressure cooker, I assume you can use a regular pot and just cook it longer?
I wish you a very happy day sir.
The green tabasco sauce is the best tabasco sauce. He knows what's up!
I know Jacques misses his darling. We miss her too. Lovely, lovely lady.
Jalapeños pepper always flavor
minus leak, add celery, add bell pepper, most importantly celery salt, onion powder, garlic powder, thyme, oregano, basil, minus jalapeno add cayenne....cajun red beans.
I never thought of adding rice.
Man that looks nice.
Still going strong.
What if you broil the meat, carrots and onion before? i think it may add more flavor to the dish.
Calcium chloride from canned tomatoes and acids such as vinegars can makes the skin on your beans ,tough and the meat of the beans ,mealy .
❤❤❤u frm india
Is it possible to make this dish without the pressure cooker? I now kinda wanna make one without it, since I obviously don't have the pressure cooker but do have pots though.
I’m sure you can, you just need more time for meat and beans to get tender.
Yes I made the dish last night in a Dutch oven made by Staub :)
❤
Yan can cook the best of China new episodes
Looks great, but just 8 ounces of beans with 1.5 pounds meat? I think I would want twice as much beans? Anyone try that?
I love beans but can’t eat them - really bad indigestion - and I think I’ve tried every way there is to cook them with no luck 🤷♂️
@@GWN_Garage Tempeh is sometimes a good substitute as well
i have an electric pressure cooker. i wish the instructions were a little more clear 😞😭
Fabulous recipe…. But is that a LEEK or CELERY? He says Leek but it looks like a Celery bunch!
It’s leek.
Has anyone made this using an Instant Pot?
An Instant Pot is a pressure cooker with a timer.
Instant pot…
Beautiful 💋
Will not ask the question
you're all getting left out because there's only enough for me
hahaha
Stick to your ribs good.
does no one find it strange that he keeps referring to his wife though she's long ago passed away?
No. Just because she passed away does not mean his relationship with her is done. When someone dies we just recalibrate. They were married for 50 years. Of course he misses her and still carries the torch and bond they created as it was yesterday