Side Dish: Mexico – Chiapas – Frijoles con Chicharrón (Beans with Pork Cracklings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs

Ingredients

- 1 lb (454 g) dried black beans, rinsed and picked over
- 8 cups (1.9 L) water for cooking (plus more as needed)
- 1 medium white onion, halved (about 6 oz / 170 g)
- 4 cloves garlic, peeled (about 1.5 oz / 45 g)
- 1 sprig fresh epazote (or 1 tsp / 1 g dried epazote)
- 2 tbsp (30 ml) rendered pork fat or lard (manteca) — can substitute vegetable oil
- 6 oz (170 g) chicharrón (pork cracklings), roughly chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro, for garnish
- 1/2 small white onion, finely chopped (about 2 oz / 55 g), for garnish
- 1 lime, cut into wedges, for serving

Instructions

Short Description:
Hearty Chiapanecan-style black beans cooked until tender, lightly mashed and finished with locally sourced chicharrón (pork cracklings) for a contrast of creamy beans and crunchy pork. Finished with onion, epazote, and a squeeze of lime for brightness.

Regional Notes:
This Chiapas variation uses black beans, prevalent in the region, and authentic local chicharrón folded in near the end so the cracklings keep texture while infusing pork flavor. Epazote and rendered pork fat (manteca) or pork lard add the traditional herbaceous and savory notes common in southern Mexican preparations.

1. Soak and/or start the beans: For best texture, cover the rinsed dried beans with 6 cups (1.4 L) water and soak overnight. For a quick soak, put beans in a pot, cover with 8 cups (1.9 L) water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain.
2. Cook the beans: In a large pot add soaked beans, 8 cups (1.9 L) fresh water (enough to cover by about 2 inches / 5 cm), the halved onion, whole garlic cloves, and epazote. Bring to a simmer, skim any foam, then reduce heat to low and simmer gently, partially covered, until beans are tender, 1 to 1 1/2 hours (or 25–30 minutes in a pressure cooker). Add more water if needed to keep beans just covered. Remove and discard the onion halves and epazote sprig; reserve the garlic.
3. Prepare the flavor base: In a wide skillet over medium heat, warm the rendered pork fat or lard, then add the reserved garlic (smash or finely chop first) and sauté until fragrant and lightly golden, about 1–2 minutes. Add the ground cumin and stir 30 seconds.
4. Combine and mash: Using a slotted spoon, transfer about 2 cups (475 ml) of the cooked beans and some cooking liquid (about 1 cup / 240 ml) to the skillet. Use a potato masher or the back of a spoon to mash to a creamy but still slightly chunky consistency. Add the remaining whole beans and 1/2 to 1 cup (120–240 ml) of bean cooking liquid as needed to reach a saucy, spoonable texture. Season with 1 tsp (5 g) kosher salt and 1/2 tsp (1.5 g) black pepper; adjust to taste.
5. Add the chicharrón: Stir in the roughly chopped chicharrón and cook 2–3 minutes so some pieces soften slightly and flavor the beans while others remain crisp. Taste and adjust seasoning.
6. Finish and serve: Transfer to a serving bowl and garnish with the finely chopped white onion and chopped cilantro. Serve warm with lime wedges so diners can brighten the beans to taste.
7. Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on the stovetop adding a splash of water or bean broth to loosen.