Frijol con puerco

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.