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Yucatán's Monday tradition of black beans and pork stew served with rice and fresh garnishes. This protein-rich, family-style dish is a comforting, complete meal with deep cultural roots.
Rinse the black beans and soak them in cold water for at least 6 hours or overnight for even, gentle cooking.
Cut the pork shoulder into large chunks. In a large pot, combine soaked beans, pork, half the onion (quartered), garlic, bay leaves, and enough water to cover by 2 inches.
Bring the pot to a boil over high heat, then reduce to low and simmer gently, skimming any foam, for 2.5 to 3 hours until beans and pork are very tender.
Remove pork, beans, and aromatics with a slotted spoon. Discard bay leaves and onion. Cube the cooked pork for serving. Return beans and pork to the pot and season with salt, black pepper, and epazote if using. Let simmer uncovered for 20 additional minutes to blend flavors.
Meanwhile, cook the rice: Rinse rice well. In a separate saucepan, add rice and 2 cups water, bring to a boil, then reduce to low, cover, and steam for about 18 minutes until water is absorbed. Fluff and rest off heat.
To serve, ladle pork and beans over rice and garnish with chopped raw onion, sliced radishes, fresh cilantro, and avocado wedges. Serve immediately.
