Slow-Cooked Yucatecan Frijoles con Puerco

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Hearty black beans and pork simmered slowly with traditional spices for a comforting, authentic Yucatecan stew. This mexican-inspired pork ready in about 160 minutes pairs dried black beans, water, medium white onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried black beans
• 1 pound pork shoulder, cut into 1-inch cubes
• 6 cups water
• 1 medium white onion, diced
• 3 cloves garlic cloves, minced
• 1 bay leaf
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1 tsp oregano, dried
• 2 tbsp fresh epazote or cilantro (optional)

Instructions

1. Step 1: Rinse 1 cup dried black beans under cold water and soak in 3 cups water for 4 hours or overnight, then drain.
2. Step 2: In a large pot, add the soaked beans, 1 pound cubed pork shoulder, 6 cups fresh water, 1 medium diced white onion, 3 minced garlic cloves, 1 bay leaf, 1 tsp dried oregano, 1.5 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Bring the mixture to a boil over high heat, then reduce to low heat and simmer gently, uncovered, for 2 to 2.5 hours until beans are tender and pork is soft, stirring occasionally.
4. Step 4: If using, add 2 tbsp fresh chopped epazote or cilantro in the last 10 minutes of cooking for added aroma.
5. Step 5: Remove bay leaf, adjust seasoning with additional salt if needed, and serve hot with warm corn tortillas or rice.