Puerto Rican Pork And Beans
Yield: 4 Servings

1 tbsp canola oil
6 pork loin spareribs
1 medium carrot -- 1/2 cubes
2 medium onions -- cubed
6 cloves garlic -- peeled, chopped
3 bay leaves
1 tsp oregano
1 lb can whole tomatoes
1 small jalapeno pepper -- chopped
2 tsp salt
1 lb dried kidney beans --presoaked in water for at least 4 hours
1 bunch cilantro

Heat the oil in a sturdy saucepan. When it is hot, add the pork in one layer and cook it over medium heat for about 30 minutes, turning it until it is brown on all sides. Add 4 cups cold water and all the remaining ingredients except the chopped cilantro leaves. Bring to a boil, reduce the heat to low, cover, and simmer gently for 1+3/4 to 2 hours, until meat and beans are tender. Divide among four individual bowls, sprinkle with the chopped cilantro leaves, and serve with Yellow Rice.