Pork and Beans

Pork and Beans
Print Recipe
8 servings Frijol con Puerco
Ingredients
  • 2 pounds black beans rinsed and drained
  • 4 pounds pork shoulder, butt, or country-style ribs (or a combination) cut into 2" chunks
  • 1 white onion outer peel removed and cut in half crosswise without cutting ends off
  • 4 fresh epazote sprigs or 15 cilantro sprigs, tied with kitchen twine
  • 1 tablespoon kosher or coarse sea salt
  • 8 to 10 radishes julienned or cut into thin strips
  • 1 cup coarsely chopped cilantro leaves and upper stems
  • 1 ripe avocado halved, pitted, meat scooped out and diced
  • 4 limes quartered
  • Yucatecan tomato sauce or Chiltomate to taste (optional)
  • Habanero chiles to taste, either "dipped" or finely chopped (optional)
  • Warm corn tortillas
To Prepare
  • Add 6 liters of water and the rinsed beans to a large casserole or Dutch oven. Bring to a simmer over medium heat and cook at a steady rolling simmer, with the lid slightly ajar, for 45 minutes.
  • Incorporate the pork chunks, halved white onion, epazote or cilantro sprigs, and salt and stir. Continue simmering for another hour and a half, partially covered, until the pork is completely cooked and tender, making sure the broth does not dry out – I add another 4 cups of boiling water after I add the pork. Turn off the heat. Taste for salt and add more if need be.
  • Serve with garnishes of julienned radishes, chopped cilantro, diced avocado, lime quarters, Chiltomate, and habaneros (they can just be cut and dipped into individual bowls to add a bit of heat, called "chuk" or "remojar"). Each person can “puuch” or mash and mix the garnishes of their choice in their bowl. It is customary to serve along with warm corn tortillas.
Ingredients
  • 2 pounds black beans rinsed and drained
  • 4 pounds pork shoulder, butt, or country-style ribs (or a combination) cut into 2" chunks
  • 1 white onion outer peel removed and cut in half crosswise without cutting ends off
  • 4 fresh epazote sprigs or 15 cilantro sprigs, tied with kitchen twine
  • 1 tablespoon kosher or coarse sea salt
  • 8 to 10 radishes julienned or cut into thin strips
  • 1 cup coarsely chopped cilantro leaves and upper stems
  • 1 ripe avocado halved, pitted, meat scooped out and diced
  • 4 limes quartered
  • Yucatecan tomato sauce or Chiltomate to taste (optional)
  • Habanero chiles to taste, either "dipped" or finely chopped (optional)
  • Warm corn tortillas
To Prepare
  • Add 6 liters of water and the rinsed beans to a large casserole or Dutch oven. Bring to a simmer over medium heat and cook at a steady rolling simmer, with the lid slightly ajar, for 45 minutes.
  • Incorporate the pork chunks, halved white onion, epazote or cilantro sprigs, and salt and stir. Continue simmering for another hour and a half, partially covered, until the pork is completely cooked and tender, making sure the broth does not dry out – I add another 4 cups of boiling water after I add the pork. Turn off the heat. Taste for salt and add more if need be.
  • Serve with garnishes of julienned radishes, chopped cilantro, diced avocado, lime quarters, Chiltomate, and habaneros (they can just be cut and dipped into individual bowls to add a bit of heat, called "chuk" or "remojar"). Each person can “puuch” or mash and mix the garnishes of their choice in their bowl. It is customary to serve along with warm corn tortillas.

37 comments on “Pork and Beans

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  1. Hi, Pati,

    I’ve made this recipe several times with the pork and love it! I have some chicken breast to use up this week and wonder how you would incorporate that instead of the pork, if at all.

    Thanks!
    Kelty

    1. I’ve never tried…but yes do try chicken and let me know how it goes. Depending on the size of the chicken, you may have to adjust cooking times to make sure that the chicken is cooked all the way through.

  2. Hi pati,
    can I use kidney beans and can i put this over white rice if i add more stock? love your shows.

  3. Just got back from the Mexican Grocer with some Epazote!!! Im gonna make the Chiltomate tonight and make this dish for tomorrow! My favorite cooking show, Pati, i love it, especially your trips to mexico!!! Have a great Cinco!!!
    Rocky the avid watcher

  4. Frijol con puerco es con la carne sal fresca. You must salt the meat first. That change the taste​. That’s the way we do it in Yucatan.

  5. Hola pati me gusta mucho tu programa y hoy hice los frijoles negros con carne de puerco y salio delicioso. Soy mexicana y me encantan los frijoles negros me remontan a mi infancia asi que los disfruto mucho.
    Me encantan tus recetas son sencillas de hacer y de saborear. Saludos desde Tijuana Baja California

  6. Hi Pati, I caught your show on our local PBS station here in Florida. I didnt catch the first part though and I have one question. Did you use dry beans?

  7. Its cooking now we shall see. 1 and half hours to go Mines going over rice. I fell in love black beans in Spain while in the military. Thanks for bringing me back viva La Mexico. You rock.

  8. Glad I live in Texas! Epazote is readily available at the local mercado, along with anything else I need to make your wonderful dishes!! Viva Pati!

  9. Being in the mood for a really great bean dish, I decided to give it a try after watching you on a local public tv station just this weekend. My oh my! Followed to a “t” using country style boneless pork (small amt of fat) & the cilantro (as the other herb would’ve started making it too much like a job! ) Such an honest and authentic treat! Have already shared and will use for many meals to come. I appreciate how you treat your recipe adaptations for your followers. Thank you!

  10. Pati-
    I have enjoyed your show since you started. I made your pork and beans today and they came out great! However, being from Texas I have to admit I like pinto beans more than black beans so I substituted them. And, since I live in Alaska, there was no epazote so I used cilantro instead. I just wanted to thank you for the show and to let you know the pintos work just as well in your recipe.

    1. Hi Richard, Thank you so much for sharing! I’m super glad you were able to adapt the recipe and make it work for you. 🙂

  11. I enjoy watching your show on PBS, and I love the recipes you share. I saw the episode with this recipe a couple of months ago and have been wanting to try and make this. I recently had someone give me 4 bags of dried black beans, and my local grocery store had pork on sale this week. With our cold Indiana weather, I figured tonight would be a perfect night to try out this recipe. I don’t have any cilantro on hand so I will be leaving that out. Excited to try it. Thanks for sharing!

  12. Hi Pati! I want to start off by saying that my partner and I met you in LA for your book signing and your as sweet and charming and it was a pleasure to meet you in person. Now on to this dish. So easy and delicious. I made this last night and wow I was really impressed at how good it came out. I will be making this dish again. Thanks!