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1
Simmer the Beans
70 Mins
Gentle simmer, about 95°C (200°F)
Put the drained beans in a large pot with 1500ml of fresh water, half the diced onion, half the minced garlic and the bay leaf. Bring to a boil, skim off any foam, then lower the heat to a gentle simmer, cover, and cook for about 70 minutes, until the beans are nearly soft and a few have started to break down and thicken the liquid. While the beans simmer, cook the rice, fry the chicharron and make the sofrito (steps 2, 3 and 4).
Do not add the salt yet — salt added early makes dried beans stay tough. It goes in at the end, with the sofrito.
Done when: Beans nearly soft; a few broken down; liquid thickened.
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2
Cook the Rice
20 Mins
Simmer, about 95°C (200°F)
While the beans simmer, cook the 300g of rinsed rice in a separate pot with 600ml of water and a pinch of salt: bring to a boil, cover, lower the heat to the lowest setting, and cook for 15 minutes without lifting the lid. Take off the heat and rest, covered, for 5 minutes, then fluff with a fork.
Do not lift the lid while the rice cooks — the steam is what finishes it, and lifting it lets the steam out.
Done when: Rice fluffy and dry; no water left in the pot.
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3
Fry the Chicharron Crisp
15 Mins
Medium-high heat, about 190°C (375°F)
While the beans simmer, put the 200g of pork belly chunks in a dry, heavy frying pan with the 15g of oil, skin-side down. Fry over medium-high heat for about 12 minutes, turning the pieces every few minutes, until the skin is golden and puffed and the meat is browned and crisp at the edges. The pieces shrink to about 175g. Lift them out with tongs onto a plate lined with paper towel and sprinkle with a pinch of salt while they are still hot. Leave the rendered fat in the pan for the sofrito.
Do not crowd the pan — the pieces need space to crisp. If they steam instead of frying, they turn chewy rather than crunchy. The belly must cook right through, to at least 71°C (160°F) inside.
Done when: Skin golden and puffed; meat browned and crisp; pieces sizzling, not steaming.
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4
Make the Sofrito and Finish the Beans
25 Mins
Gentle simmer, about 95°C (200°F)
In the same pan with the rendered pork fat, add the remaining onion, the 200g of tomatoes, the 80g of green pepper and the remaining garlic. Cook over medium heat for 5 minutes, stirring, until the vegetables are soft and the tomato has broken down. Stir in the 3g of cumin and cook for 1 minute until fragrant. Tip the sofrito into the pot of beans, remove the bay leaf, stir in the 6g of salt, and simmer gently, uncovered, for 20 minutes more, until the beans are fully tender and the broth is thick enough to coat a spoon.
If the beans look dry, add a splash of hot water; if they look thin, simmer a few minutes longer with the lid off.
Done when: Beans fully tender; broth thick and glossy.
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5
Serve over Rice with Chicharron on Top
5 Mins
Serve hot, about 65°C (150°F)
Spoon the rice into wide bowls and ladle the beans over the top. Pile the hot chicharron over the beans so it stays crisp, scatter the 40g of grated cheese and the 10g of chopped cilantro over everything, and serve at once with warm corn tortillas.
Put the chicharron on at the very last moment — it goes soft if it sits in the beans. Serve the tortillas warm so they are ready to scoop with.
Done when: Rice mounded, beans ladled over, chicharron piled on top and still crackling.
auto_awesome Finishing Touches & Plating
Spoon the rice into wide bowls, ladle the beans over the top, pile the hot chicharron on last so it stays crisp, and scatter the grated cheese and cilantro while the beans are still steaming.
Honduras
45m
