Frijol con puerco – black beans with pork, roast tomato salsa and radishes
Monday's dish in Yucatán: black beans cooked with pork, ribs and epazote, served with chiltomate – a roast tomato and habanero salsa – a radish and coriander relish, onion, lime and corn tortillas.
- 2 h 24Time
- 43 minHands-on
- 4Portions
- 61 gprotein per portion
- 850kcal per portion
Ingredients for 4 portions
- 350 gDried black beans
- ≈ 2.5 lWater
- ½Yellow onion, in one piece
- 500 gPork shoulder
- 400 gPork ribs
- to tasteSalt
- 4 sprigsEpazote
On the side
- 4Tomatoes
- 1Habanero
- ½Yellow onion, for the salsa
- 10Radishes
- 20 gCoriander
- 3Limes
- ½Yellow onion, to serve
- 12Corn tortillas
Method
- Rinse the beans and put them in a large pot with the water and the piece of onion. Bring to the boil.
- Cover and simmer the beans over a low heat for 1 hour.
- Meanwhile, cut the pork into large chunks and cut the ribs between the bones.
- Add the pork and ribs, season with salt and simmer for another 1 hour 15 minutes, until the beans are soft and the meat is tender. Add the epazote for the last 15 minutes.
- Meanwhile, make the chiltomate: roast the tomatoes, the whole habanero and the onion in a dry frying pan for about 12 minutes, until charred in patches. Mash or blend them coarsely with some salt. Leave the habanero whole if you don't want the salsa too hot.
- Finely chop the radishes and coriander and mix with the juice of one lime and some salt. Chop the onion for serving and cut the remaining limes into wedges.
- Warm the tortillas in a dry frying pan and wrap them in a tea towel.
- Serve the beans with their broth and some of the meat in shallow bowls, with the chiltomate, radish relish, onion and lime wedges on the table.
