Black beans are the most popular bean here in Yucatan, unlike the pinto beans of the North, which are the best-known in the United States. Popular throughout the Caribbean, they are a beautiful black color and taste great!
It’s a tradition to serve Frijoles con Puerco on Mondays in the state of Yucatan. It’s an easy dish to make, inexpensive, and very good.

Frijoles Con Puerco – Black Beans and Pork – Serves 6

1 lb. dried black beans (or 2 cans black beans with 2 cups chicken stock or water)
1 lb. boneless pork (butt, shoulder, or loin)
oil
1 sprig epazote (if available, or, use 1 bay leaf)
½ onion, sliced
salt to taste

If you are using dried black beans, wash them in cold water and let soak overnight. Drain and rinse. Put in a large pot with about 2 quarts water. Bring to a boil, cover, and let simmer until tender, about 1 hour. If using canned beans, put into a large pot with 2 cups chicken stock or water.
Cut pork into 2 inch cubes. Saute in hot oil until browned on the outside. Add to cooked beans, with the epazote or bay leaf, onion, and salt. (You’ll need less salt if using canned beans). Cook, covered, 1 hour. (Or, put everything in a crockpot and cook about 4 hours). Add water as needed - the final dish should be a bit soupier than a stew. If using, remove bay leaf before serving. This freezes well. There’s a recipe below that will make good use of the broth.

This is traditionally served with white rice, salsa, and corn tortillas. Optional garnishes add color and flavor: chopped radishes, chopped red onion, lime wedges, minced cilantro, and cubed avocado can be served alongside and added to taste.

Here’s a unique recipe using the leftover broth from your Frijoles con Puerco. It’s very good as a side dish with beef or pork.

Black Rice- Arroz Negro

1 cup rice
1 1/2 tsps. oil
¼ white onion, minced
1 clove garlic, minced
2 cups black bean broth
salt to taste

Rinse and drain rice. In a large pan, saute onions and garlic in oil, until onions are limp. Add rice and saute carefully until golden. (Rice is easy to burn, so keep stirring.) Add the black bean broth, bring to a boil, cover, and simmer about 15 minutes.

Check out the link below to Yucatan Today, the leading tourist guide to Merida and the state of Yucatan. They have great information about the cooking of the region!