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Frijol con Puerco (Pork and Beans)
"This dish is from the state of Yucatán, but it is also loved in nearby states such as Campeche, Quintana Roo, and Tabasco. One of the first things I learned when I moved to Tabasco was that Mondays were Frijol con Puerco Day. Now I understand why. Monday was laundry day, and back then, the women had to spend long hours doing the laundry by hand. The ease of making a simple stew allowed them to dedicate their time to other chores while the food simmered in the kitchen. This custom continues to this day, as many eateries and restaurants serve this dish on Mondays. This is one of those dishes that tastes better when reheated, so double this recipe and freeze some for later." — Mely Martínez
Reprinted with permission. "The Mexican Home Kitchen." Rock Point (September 2020)
6
Servings
Tip
If using an Instant Pot, cook the beans for 15 minutes, then release the pressure valve, add the pork, and cook for another 15 to 20 minutes. If you using a slow cooker, cook the beans on the low setting for 3 hours, then add the pork and continue cooking for 3 more hours. This dish tastes even better when it’s made with pork ribs, so replace half the pork shoulder with ribs to enhance the flavors. To make the chiltomate salsa, place 2 plum tomatoes, 2 onion slices (½ inch/1 cm thick), and 1 habanero pepper in a hot skillet. Cook them evenly, about8 minutes, and remove promptly. Make a smooth salsa using a molcajete or a blender, adding a little bit of water if needed.
1 hour 20 minutes
15 minutes active
Ingredients
-
1
cup (240 g) dried black beans
-
4
cups (1 quart/950 ml) water
Directions
-
01Before cooking the beans, check to see if there are any broken or dried-up ones and remove them. Rinse the beans and place them in a large stockpot or casserole. Cover with the water and add the garlic and onion. Remove any beans that float to the surface, as these are probably too old and damaged.
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This was easy to make and went a long way. I didn't have the epazote leaf but hopefully will get it next time. We made tacos out of it and also ate it over brown rice.