Side Dish: Mexico – Yucatan Peninsula Mexico – Frijol con Puerco

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 1 lb (454 g) dried black beans, sorted and soaked overnight (or quick-soaked)  
- 10 cups (2.4 L) water for cooking the beans, plus more as needed  
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes (approx. usable weight)  
- 2 tbsp (30 ml) lard or neutral oil (vegetable or canola)  
- 1 medium white onion, about 6 oz (170 g), divided (1/2 chopped for cooking, 1/2 thinly sliced for serving)  
- 4 cloves garlic, minced (about 12 g)  
- 1/4 cup (about 5 g) fresh epazote leaves, roughly chopped (substitute dried epazote sparingly if fresh unavailable)  
- 2 tsp (10 g) kosher salt, plus more to taste  
- Freshly ground black pepper, to taste  
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish (optional)  
- 6 radishes, thinly sliced, for serving  
- Lime wedges, for serving (optional)

Rice accompaniment (simple white rice)
- 1 cup (200 g) long-grain white rice, rinsed  
- 1 3/4 cups (415 ml) water  
- 1 tbsp (15 ml) oil  
- 1/2 tsp (2.5 g) salt

Habanero salsa (serve on side)
- 2 fresh habanero peppers (approx. 40 g total), stemmed (leave seeds for heat or remove to tame)  
- 1/4 small white onion (about 30 g)  
- 1 clove garlic  
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)  
- 1 tbsp (15 ml) distilled white vinegar  
- 1/4 tsp (1.5 g) salt, or to taste  
- 1–2 tbsp (15–30 ml) water to loosen as needed

Instructions

Short Description:
A hearty Yucatecan side of black beans simmered with pork shoulder until rich and silky, brightened with fresh epazote and traditionally served with white rice, sliced radishes, and a fiery habanero salsa.

Regional Notes:
This Yucatan version uses black beans and fresh epazote (an herb strongly associated with Mexican cooking) and pairs the beans with a bright, raw-style habanero sauce typical of the peninsula. The epazote is added late to preserve its distinctive aroma; habanero provides the regional heat rather than broader-Southwestern chiles.

1. Soak the beans: cover the dried black beans with cold water by several inches and soak overnight. For a quick soak, bring beans and water to a boil for 2 minutes, remove from heat, cover and let stand 1 hour, then drain and rinse.  
2. Brown the pork: in a large heavy pot, heat the lard or oil over medium-high heat. Add the pork shoulder cubes in a single layer and brown on all sides, about 6–8 minutes total. Remove any excess rendered fat if desired.  
3. Begin the bean simmer: add the drained beans to the pot with the browned pork. Add 10 cups (2.4 L) fresh water, 1/2 of the chopped onion, the minced garlic, 1 tsp (5 g) salt, and a grind of black pepper. Bring to a gentle boil, then reduce heat to maintain a low simmer. Skim foam from the surface during the first 15 minutes.  
4. Simmer gently: cover partially and simmer until beans and pork are tender, about 1 1/2 to 2 hours. Check every 20–30 minutes and add hot water if liquid level drops below the beans. Taste and add additional salt as needed near the end of cooking.  
5. Add epazote late: about 10–15 minutes before the beans are done, stir in the chopped fresh epazote and continue simmering. Adding epazote late preserves its distinctive aroma and prevents bitterness. If you prefer a slightly thicker broth, mash a cup of the cooked beans against the pot side and stir.  
6. Cook the rice: while beans finish, heat 1 tbsp (15 ml) oil in a small saucepan over medium heat. Add the remaining half of the chopped onion and sauté until translucent, 2–3 minutes. Add the rinsed rice and stir to coat for 1 minute. Add 1 3/4 cups (415 ml) water and 1/2 tsp (2.5 g) salt, bring to a boil, then reduce heat to low, cover, and cook 15–18 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.  
7. Make the habanero salsa: char the habaneros briefly on a hot skillet or under a broiler (optional) for a milder, smoky flavor. Place habaneros, 1/4 onion, 1 clove garlic, lime juice, vinegar, 1/4 tsp (1.5 g) salt and 1–2 tbsp (15–30 ml) water in a blender or food processor and puree until smooth. Adjust salt and acidity to taste. Handle habaneros with care and avoid touching your face.  
8. Finish and plate: ladle frijoles con puerco into shallow bowls or a serving dish. Serve with steamed rice on the side, a scatter of thinly sliced radishes and raw sliced onion, a sprinkle of chopped cilantro if using, lime wedges, and the habanero salsa passed separately so diners can control heat.