Yucatán black beans with pork (Frijol con puerco)

1. Soak the black beans overnight in plenty of cold water. The next day drain them and simmer gently with the water, the halved onion and the epazote sprigs for 1 hour. If you have no epazote, a pinch of oregano and a little extra coriander will stand in.

2. Meanwhile, cut the pork shoulder into large cubes and add to the beans; season with salt and simmer for another 1-1½ hours until both meat and beans are completely tender.

3. Cook the rice as usual in salted water.

4. For the salpicón, finely chop the radishes, red onion and coriander and mix with the lime juice and salt.

5. Char the habanero over a flame or in a dry pan, crush it and mix with a little lime juice and salt into a hot sauce – it's very hot, so add it carefully.

6. Put beans and pork with their broth into deep plates, rice alongside, with salpicón and a few drops of habanero sauce on top.

Tip: In Yucatán this is a traditional Monday lunch – leftover beans make excellent refried beans the next day.