Frijol con puerco (pork and black beans with rice and Yucatan-style tomato sauce)

Put black beans in a pot of water with epazote and simmer.

Brown large chunks of pork in a skillet.

After about an hour, with the beans about half done, nestle in the browned pork and simmer until the beans are done, about another hour or so.

In the same skillet cook sliced onion; puree the tomatoes and add them.

Halve a habanero, or cut a slit in its side, and add it whole so it leaves flavor without much heat. Simmer a few minutes until thickened.

When the pork is tender, move it to a baking dish and keep warm in a low oven.

Season the beans well with salt, and season the tomato sauce.

Ladle off two and a half cups of bean broth for the rice.

Saute a sliced onion and the raw medium grain rice in a little hot oil about five minutes, until the rice turns from translucent to opaque milky white and the onion begins to brown.

Add chopped garlic and stir a minute or so; add the bean broth and a little salt, cover and cook over low heat 15 to 20 minutes until tender.

Stir about half the tomato sauce into the beans. Plate with the rice, the pork and a chopped tomato and radish salsa.