pork and beans


Pork and Beans

Pork and Beans

Frijol con Puerco

Recipe Yield

8 servings

Cooking time

2 hours 25 minutes

Rate this recipe

4.58 from 7 votes


  • 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.


76comments inPork and Beans

  1. Rose Levy

    Jul 15

    Trying today, can’t have the chili though

    1. Pati Jinich

      Jul 28

      Let me know how did you like this recipe Rose!

  2. Tony Ayala

    Dec 29

    Made this last night in a beautiful dutch oven of my great grandmother’s I inherited this summer when my father passed away. Halved the recipe and it was more than enough for my family of 4. Thank you Pati! Just what my family needed.

    1. Pati Jinich

      Jan 02

      Awesome Tony, thanks for trying your great dutch oven with one of my recipes 🙂

  3. Duffuser

    Nov 07

    Many years ago I started making a recipe that I found in a magazine that used pork tenderloin and canned black beans in a slow cooker. Over the years I’ve tweaked and improved incrementally, and eventually learned that I had created…frijol con puerco!

    I make this almost exactly the same as your recipe, but I use avocado leaves instead of epazote and I make it in a pressure cooker, so I only use 2 liters of water. It’s ready after about 45 minutes under pressure and browning the meat isn’t necessary, so it’s a really easy way to make a great dish.

    This is my wife’s favorite meal, I made some last night and we froze half of it so we’ll have some ready in case of cravings!

    1. Pati Jinich

      Jan 04

      Awesome, thanks for sharing the way you make the delicious Frijol con Puerco 🙂

  4. Wesley Davidson

    Jun 08

    Just got done making these! For those that are curious about the water ratio, I was able to make this recipe with about 4 liters of water since my Dutch oven couldn’t accommodate the full 6 liters. I had to add about 2-3 cups throughout the entire cook time. It turned out great! Tender beans and meat for sure. Pati, we’re all so grateful for you! Thank you for sharing this delicious recipe and most of all your passion and kindness.

    1. Pati Jinich

      Jun 12

      Thanks to you for your sweet words Wesley! So glad you enjoyed this recipe 😉

  5. CK

    Mar 20

    This is one of my favorite recipes! I always make half the recipe (but use a full onion and a full tablespoon of kosher salt – I like salt what can I say ) and use a bit less water (I think this is because I cook this in a soup pot instead of a Dutch oven?) I’ve only been able to find espazote a couple times, but cilantro tastes great too. I let it all simmer until the cilantro/espazote and onion have ‘disappeared’ into the sauce. Often use country ribs because it’s sometimes hard to find a 2 lb pork butt or shoulder – but they taste great and once the bones fall away from the meat you know it’ll be perfect. Thanks Pati for this staple in my kitchen!

    1. Pati Jinich

      Mar 20

      My pleasure CK, and bravo on adjusting the recipe to your taste, love it when you guys are creative. Un abrazo!

  6. Tulio Mejia

    Nov 28

    Me gusta ver tu programa todos los sábados saludes desde honduras

    1. Pati Jinich

      Dec 02

      Saludos Tulio, mil gracias!

  7. audrey brown

    Aug 10

    I recommend cutting this recipe in half – when I added the meat, I had to split it into two pots, because my dutch oven isn’t large enough – big pain! Now not sure the bean/water/spice/meat ratio will work 🙁

    1. Pati Jinich

      Aug 12

      Oh I’m sorry Audrey…I hope you enjoyed the pork and beans anyways.

  8. audrey brown

    Aug 10

    Hi Pati, Can we use dried epazote, vs. fresh? Or is fresh cilantro better? If using dried, how much? Thank you! Love your show and your recipes! 🙂

    1. Pati Jinich

      Aug 12

      You can use dried epazote if you can’t find fresh, Audrey. Use about 1/3 of the amount if you are using dried epazote.

  9. Helen Sigcha

    Aug 06

    I would love to make this recipe but where would I find epazote? Also can you tell me where to purchase the red comal you use in this episode? Thank you . Love your cooking show, your wonderful personality and your beautiful boys. My kids get a kick when when Juju eats spicy stuff. They automatically start to fan their mouths.

    1. Pati Jinich

      Aug 15

      You can usually find it at your local latin/international market, and if you can’t find any epazote, you can leave it out or use cilantro. And that comal was a gift…so I’m not sure.

  10. Jake Goicoechea

    Apr 12

    Pati, I love your show and all your recipes. I have been a fan a long time! I will make this recipe, just watch your show on this lol thanks for sharing. Do you have an Instagram address?


    1. Pati Jinich

      Apr 13

      I do! @patijinich

  11. Craig

    Apr 03

    I only added 4 liters of water at the start. My dutch oven is not that big! Hope that is OK. I can add more once it reduces.

    1. Pati Jinich

      Apr 18

      Sure…and next time you may want to also adjust the amount of beans to keep the beans to water ratio. Hope you love the recipe, Craig!

  12. JoAnn

    Jan 26

    Pati, love watching your show every Saturday. In this recipe instead of the 4 fresh epazote sprigs or 15 cilantro sprigs, tied with kitchen twine, would it be possible to use Chaya? I have a large hedge in my yard and would love to be able to figure out how to use it.

    1. Pati

      Feb 14

      Go for it, JoAnn! It will be yum too.

  13. Sydney Dorantes

    Mar 03

    Hi Pati,
    I made this soup for dinner yesterday and it was a total hit. My 9 year old had seconds, and my 5 year old (the picky eater) ate his whole bowl without complaining or trying to leave the table! It was delicious and will definitely be added to our recipe rotation.

    1. Pati

      Mar 05

      I’m beyond happy your kids enjoyed the soup Sydney…and that it got them to stay at the table 🙂

  14. Nalini Maharajh

    Feb 20

    Hi Pati,
    Just looked at this episode. Love your show and your personality. Always feel like a friend is in my living room. It’s my favorite cooking show and I watch many. Your food always looks tasty beautiful. I’ll definitely be making this pork and beans.
    I do have a question. What are a few spices, rubs, chilies should one always have on hand?

    1. Pati

      Feb 21

      That’s a great question Nalini! I recommend the following spices: Oregano, Cumin, All Spice, Thyme, Marjoram, Bay Leaves, Epazote, and dried chiles like Ancho, Guajillo and Chile de Arbol.

      1. Nalini Maharajh

        Feb 21

        Not sure where to find epazote as I live in South Dakota but the other stuff is definitely doable. Thank you.

        1. Triny

          May 15

          If there is a latin-american shop they may have dried epazote.

  15. Patty Wue

    Jan 20

    Hi patti!
    Just watched your show LOVED IT!! Can you tell me the name of the mashing bowl- Mortor type thing you used to mash spices …
    Thank you for inspiration –
    – patty

    1. Pati

      Jan 23

      Thank you for tuning in Patty! So happy to hear that you love the show. I use a molcajete to grind my spices: http://patijinich.com/pati_2020/molcajete/

    2. Cecilia Wauschek

      Feb 22


  16. Paul

    Dec 16

    Made this yesterday and it was delicious!!! Had to improvise a bit with the spices and added some fresh ground cumin! Shared with all my very cooking-oriented family. Gracias!

    1. Pati

      Dec 18


  17. Naia J

    Nov 06

    I love your show. And when I saw this recipe I just had to try it. I finally found epazote and I’m ready to make this dish for my family. Thank you

    1. Pati

      Nov 07

      Yay! I hope that whole family loves it!

  18. Nicole

    Aug 30

    Hi Patti!!
    I love your show, reminds me of cooking with my grandmother. ❤️

    I am going to make the beans today. Just wanted to clarify that I add 4 more cups of boiling water right after I add the pork, then let it cool for 1.5 hours?

    1. Pati

      Sep 07

      Oh how lovely…thank you for sharing Nicole! I add the 4 extra cups to make sure the broth does not dry out after I’ve added the pork.

  19. Kelty Vaquerano

    Jul 26

    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.


    1. Pati

      Jul 27

      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.

  20. Karen

    Jun 18

    Do you brown the meat before you put it in the water?

    1. Pati

      Jun 30

      I put the pork right in, but you can brown it if you like.

  21. Traci

    May 07

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

    1. Pati

      May 08

      Yes you can use kidney beans and put it over white rice. Enjoy!

  22. Rocky

    May 04

    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

    1. Pati

      May 05

      Thank you Rocky! Happy Cinco to you too!

  23. Estado de Yucatan

    May 04

    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.

    1. Pati

      May 08

      Thank you for correcting me! You should salt the pork first.

  24. Melisa Herrera

    Apr 18

    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

    1. Pati

      Apr 21

      Muchas gracias Melisa!

  25. Michelle

    Apr 13

    I am kosher and cant have pork, can I use beef? What beef cut would you recommend?

    1. Pati

      Apr 24

      Yes of course! You can switch for brisket.

  26. Trini D

    Apr 10

    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?

    1. Pati

      Apr 27

      I used dry beans Trini.

  27. Mike

    Mar 17

    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.

    1. Pati

      Mar 20

      Thanks Mike!

  28. K. Bickel

    Mar 12

    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!

    1. Pati

      Mar 13


  29. Jan in Washington state

    Mar 11

    These look great. I love black beans! Thank you for a wonderful recipe.

    1. Pati

      Mar 13

      Hope you like them Jan!

  30. Glenda J

    Mar 07

    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!

    1. Pati

      Mar 10

      Thank you for trying and sharing the recipe Glenda! Super happy you enjoyed it.

  31. Richard Pulley

    Mar 06

    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. Pati

      Mar 10

      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. 🙂

  32. Lindsay A.

    Mar 01

    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!

    1. Pati

      Mar 02

      Lindsay I hope the beans help keep you warm in Indiana!

  33. Ralph Sanchez

    Dec 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!

    1. Pati

      Dec 13

      Thank you so much, Ralph!

  34. sindy smith

    Oct 02

    So, So yummy. It was a big hit from my kids to grandparents! Keep your wonderful recipes coming!!

    1. Pati

      Oct 04


  35. Rikke Dreesman

    Sep 17

    Should the beans soak overnight first?
    I assume you mean dried beans.

    1. Pati

      Oct 04

      I don’t soak them overnight. Just rinse and drain beforehand! =)

  36. Robyn

    Sep 17

    Hi Pati, looks delicious! Do you know where we we get fresh epazote in Fairfax County? Saludos, Robyn

    1. Pati

      Oct 04

      Try MegaMart or HMart! Also, a specialty foods store may also have it.

  37. Robyn

    Sep 17

    Hi Pati, looks delicious! Do you know where we we get fresh epazote in Fairfax County? Saludos, Robyn

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