Yucatecan Black Bean Dinner
Serves 6 as a meal
Recipe from Season 5 Mexico - One Plate at a Time
INGREDIENTS
- 1 pound (about 2 1/2 cups) dry black beans, picked over to remove any stones or debris
- 1 1/2 to 2 pounds boneless pork shoulder, trimmed of extraneous fat and cut into 2-inch cubes
- Salt
- About 3 tablespoons fresh pork lard or vegetable oil
- 2 medium white onions, thinly sliced (divided use)
- 2 *15-ounce cans of diced tomatoes in juice (preferably fire-roasted), undrained
- 1 to 2 habanero chiles, stemmed
- 1 1/2 cups rice, preferably medium-grain
- 6 garlic cloves, peeled and finely chopped
- 1 large ripe avocado, peeled, pitted and sliced for garnish
- Sprigs of cilantro, for garnish
- 3 limes quartered, for garnish
- About 1 cup xnipec salsa (optional) (recipe below)
DIRECTIONS
- The beans. * Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or Mexican earthenware olla) and add 2 quarts water. Bring to a boil, then reduce heat to medium-low and simmer, partially covered for 1 hour.
- The pork. * While the beans are cooking, sprinkle the pork liberally with salt. In a very large (12-inch) skillet, heat 1 tablespoon of the lard or oil over medium-high, and brown the pork on all sides in an uncrowded layer - it'll take about 10 minutes. (With a smaller skillet you'll have to brown the pork in 2 batches.) *Remove the pork to a plate and set the pan aside. *When the beans have cooked an hour, add the pork to the pot, along with more water, if necessary, so that everything is submerged. *Partially cover the pot and continue simmering, until meat and beans are tender, about an hour more.
- The tomato-habanero sauce. * Return the pork-frying skillet to medium heat and drizzle in a little more lard or oil, if necessary, to coat the bottom. Add half of the sliced onion and fry until golden, about 7 minutes. In a blender, coarsely puree the tomatoes and the juices. *Now, either cut a slit in the side of the habanero(s) - this will give you some habanero fruity flavor without much heat - or cut the habanero(s) in half. *Add to the onions along with the tomato puree, then simmer, partially covered, stirring often for 10 minutes or so, until reduced to the consistency of a thick sauce (it shouldn't be dry). Taste and season with salt, usually 1 teaspoon.
- Finish the beans. * When the beans are tender, scrape half the tomato sauce into them, add a little more water to the pot, if necessary, to ensure that the pork and beans are nicely covered with liquid. Taste and season the beans with salt, usually about 1 1/2 teaspoons.
- With a large spoon, carefully remove the pork from the beans and transfer it to an ovenproof dish, cover with foil and keep warm in a low oven. *Pour the beans into a colander set over a large bowl, return the beans to the pot and measure 2 1/2 cups of the broth into a saucepan to use for the rice. *Return the remaining bean broth to the beans. *There should still be enough broth to yield somewhat soupy beans; if not add more water.
- The rice. * *Add 1/2 teaspoon salt to the pan of bean broth and set over medium heat. *In a medium-size (3-quart) saucepan, heat the remaining 2 tablespoons of the lard or oil over medium. *Add the rice and remaining onion and cook, stirring regularly, until the rice turns from translucent to milky-white, about 5 minutes. Stir in the garlic and cook a minute longer, then pour in the hot bean broth. Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for about 15 minutes; uncover and check a grain of rice - it should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. *If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand for a few minutes more.
- Serve. * When you're ready to serve, reheat the tomato sauce and remove the habanero chiles. *Ladle the beans into six small bowls. *Spoon the rice onto each of 6 large warm dinner plate and nestle the pork in the center. *Spoon a little of the warm sauce onto one side of each plate. *Onto the other side, arrange a few slices of avocado. *Garnish with sprigs of cilantro. *Serve right away, passing the lime wedges and chopped xnipec salsa, if you wish.
To make about a cup of xnipec salsa:
- 1/2 small red onion, finely chopped
- 1 tablespoons fresh lime or sour orange juice
- 6 radishes, chopped into small dice or matchsticks
- 1/2 fresh habanero chile, stemmed, seeded and finely chopped
- A dozen or so large sprigs of cilantro, chopped
- Salt
Scoop the onion into a strainer and rinse under cold water. *Shake off as much water as possible, then transfer to a small bowl and stir in the juice. *Add the remaining ingredients, season with salt, usually about 1/2 teaspoon, and it's ready.
