In most households in the Yucatan, we have the tradition of eating a very easy to prepare dish known as "Frijol con Puerco" on Mondays. This dish is a true delicacy, and it is so easy to prepare that it is considered a dish for busy people. Back then, they said the dish was prepared by busy women on Mondays, since they would leave the beans and meat cooking on the pot, while they dedicated themselves to washing clothes, sewing or cleaning up their homes.
Legends say the real tradition of this dish dates back to the days of lack of refrigerators. It is believed that farmers would slaughter their pigs on Saturdays and preserved the meat by salting it. Then, they would return to their households on Mondays and the wives would cook a big pot of beans and add the pork to it.
Frijol con Puerco is without a doubt one of the most simple yet best tasting dishes of the Yucatecan cuisine! Now that you know the story behind this dish, lets get to the recipe:
For the stew
16 OZ of dry black beans (soak them for about 6 hours)
1.5 of pork shoulder cut in cubes
3 cups of water
1 tbsp of salt
a sprinkle of dry epazote herbs ( you can skip this if not available)
1/2 an onion
For the Sauce (Chiltomate)
4 Roma tomatoes (roasted)
2 cloves of garlic (roasted)
1 tbsp of Our Habanero Hot sauce
For garnish: chopped radish, cilantro, slices avocado, and lime wedges.
This dish is made with black beans. We like to use dry beans and we soak them in warm water for about 6 hours. If you are short on time, read the notes at the bottom of the recipe.
ADD all ingredients for the stew to the pot.