Red Beans with Leftover Sous Vide Country Style Pork Ribs on Rice
Sometimes when you’re making dinner, you just make too much. This is the case when I made the Sous Vide Country Style Pork Ribs with Dijon Sauce last week. We had enough for dinner. And, lunch the next day. And, we still had half of the lot left. What to do? Well, the base for a delicious bean is a
Cook Time
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  • 1teaspoon vegetable oil
  • 1 onion, chopped
  • 1 celerystalk , chopped
  • 1 green bell pepper, chopped
  • 1pound red beansdried , rinsed
  • 1.5pounds PorkSous Vide Country Style Ribs , chopped   quarter – inchs
  • 1 bay leaf
  • 1.5tablespoons chipotle chili powder
  • 1/2tablespoon chili powderNew Mexico
  • 2teaspoons garlicpowder
  • 2teaspoons onionpowder
  • 1teaspoon salt
  • 1teaspoon parsleydried
  • 1teaspoon cuminground
  • 5cups watercold , or as needed
  • 1.5cups ricedry
  • pickled jalapenos, and juice
  1. Heat vegetable oil in skillet over medium high. Cook for until slightly softened. Place into pressure cooker. Place beans, pork, seasonings (bay leaf through cumin), and water into pressure cooker. Stir to combine.
  2. Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 – 45 minutes. Allow pressure to drop naturally.
  3. Cook rice according to your preference.
  4. Serve with jalapeño slices, and (this is important) about 1 – 2 teaspoons of the liquid from the jar.
Recipe Notes


The original recipe called for 30 minutes in the pressure cooker. But, they weren’t done yet, so I put them in for another 15 minutes.