Black Beans with Diced Pork, Yucatán-Style
Frijoles Negro con Cerdo estilo YucatánMerida, the capital of Yucatán features a mix of colonial and modern architecture. This recipe for black beans with tidbits of pork comes from El Anfitrión restaurant in Merida. Serve the dish like a stew, with good crusty bread or fresh tortillas. Garnish the beans with Radish Salsa.
Ingrediënten
Makes 4 to 6 servings
- 2 cups dried black beans
- 1 tablespoon lard or vegetable oil
- 1½ pounds boneless pork cut into 1-inch pieces
- 1 medium white onion finely chopped
- 2 large garlic cloves finely chopped
- 12 fresh chopped epazote leaves or 1 teaspoon dried epazote
- 1 tablespoon chopped fresh cilantro
- 2 bay leaves
- ½ habanero chile seeded (wear protective gloves)
- 1 teaspoon salt or to taste
Instructies
- Pick over dried beans carefully and remove any pebbles or debris.
- Place in a large strainer or colander and rinse thoroughly under cold tap water.
- Put the beans in a large pot with 6 cups of water.
- Bring to a boil, then reduce the heat to low, and simmer until the beans are tender, about 1½ to 2 hours.
- Meanwhile, in a large nonstick skillet, heat the lard or oil and brown the pork.
- Add the remaining ingredients and cook, stirring, until the onion is softened, about 5 minutes.
- Add 1 cup of water.
- Bring to a boil, then reduce the heat to low, cover and simmer for 30 minutes.
- When the beans are tender, add the pork mixture to the beans.
- Cook, uncovered, until the liquid thickens and the flavors blend, about 20 to 25 minutes.
- Remove the bay leaves and habanero chile.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve hot.
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