Name: Beans with Chicharrón
Prep time: 140 min
Cook time: 120 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 1/2 cups pinto bean, cleaned and soaked for 1 hour; 4 cups water; 1/4 onions; 1/2 garlic heads; 1 1/2 cups lard; 2 cups pork belly, in medium cubes; salt; 1 cup onion, finely chopped; 1/2 cups Jalapeño chile, in slices; 1 tablespoon garlic, finely chopped; salt; cilantro leaves, for decoration; corn tortillas, to accompany

Preparation

20 mins

Low

Add the beans, water, epazote, onion, and garlic to a pressure cooker. Cover and cook for 45 minutes. Remove and set aside. In a pot, heat the lard over medium heat, add the meat and salt, and cook for 1 hour or until golden and crispy. Remove and set aside. Reserve some of the lard.