Pork & Beans This is one of the most popular dishes in Yucatan and as a tradition this dish is normaly cooked on Monday so leftovers can be used later that same week.

It is important to soak the black beans for at least 2 or 3 hours, this will make them rehidrate and make it easier to cook.

In a Big Big pot, add the beans and 4 time the amount of water, for 1 pound of beans, 1 gallon onf water. Add the epazote and turn the heat on and let it cook for 1 hour; DON'T ADD SALT yet. the salt won't let the beans to cook properlly. Go have a drink while you wait!!

Cut the meat (if it's not cutted) in 2-3" slices or pieces, that way they will cook evenly and completly.

Once the beans are already cooked, YES i'll tell you how to know that... pick up one bean and press it down, if it easily smooshes then it is done. Then add the pork piece by piece being carefull not to splash the freaking hot water. NOW ADD THE SALT.

Let it cook fon another hour at high heat covered, Warning!! if the pot is too full, it might overflow so be aware of that. After 1 hour, check 1 piece of pork, it will be black and it should shred easily.

To serve and eat the proper way, serve the meat on a flat plate, the beans in a side bowl and all the side dishes on the table. Chiltomate, radish and cilantro, avocados, limes, white rice and hot soft corn tortillas.

Enjoy!!!! Ez Cook 4 all. Tip. Cut your tortilla in 4 triangles and use each one to "spoon" your bite