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Ingredients for 2
- ¼ kg black beans, rinsed and drained
- ½ kg pork loin or ribs cut into 5 cm pieces, it can be mixture of the two
- ¼ white onion without skin cut, in half
- 3 ¾ branches of cilantro, tied with kitchen twine
- 2–2 ½ radishes, julienned or striped
- ¼ cup chopped cilantro
- ¼ Mexican avocado, halved, pitted, pulp cut into squares
- 1 lemons, quartered
- ½ habanero peppers
- salt, to taste
- Yucatan style tomato sauce or Chiltomate to taste (optional)
- Mexican tortillas
Instructions
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In a large pot, put the black beans and 6 liters of water.
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Bring to a boil over medium heat and cook, with the lid half-open, for 45 minutes.
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Add the pork, onion, cilantro, and salt.
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Stir well. Cook for another hour and a half, with the pot partially covered, until the pork is cooked and tender.
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Make sure the broth does not dry out. You can add about 4 extra cups of boiling water after adding the pork.
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Put out the fire. Make sure the seasoning is OK.
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Serve the beans with pork with the radishes, cilantro, avocado, lemons, chiltomate sauce and habaneros.
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Enjoy with some authentic mexican tortillas.