Photograph of the finished Frijol con puerco

Mexico · Đậu đen nấu thịt heo Yucatán

Frijol con puerco

3 hr Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Black beans Black beans 1.6 lb
  • Photograph of Pork belly Pork belly 3.1 lb
  • Photograph of Epazote leaves Epazote leaves 1.7 oz
  • Photograph of Shallots Shallots 2.4
  • Photograph of Tomato Tomato 12
  • Photograph of Chilli Chilli 8
  • Photograph of Lime Lime 8
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Garlic Garlic 24 cloves

Method

  1. 1 Soak black beans for 8 hours, then cook them with epazolate for 60 minutes.
  2. 2 Epazote is an essential ingredient in Yucatán black bean soup; its absence would render the dish incomplete.
  3. 3 Add the pork chunks to the beans and cook for another 60 minutes until both are tender.
  4. 4 Grill the tomatoes and peppers on a dry cast iron pan until the skins are charred black, then chop them finely.
  5. 5 Mix roasted tomatoes with red onion, lime, and herbs to make a fresh xnipec sauce.
  6. 6 Scoop the beans and meat onto hot rice and serve with fresh sauce.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace steps 1 and 3: cook both beans and meat under high pressure for 45 minutes, then release the pressure naturally.

Start cooking