White beans with pork belly

Ingredients

• 500 g of white beans
• 500 g of pork belly
• 500 g of tomatoes
• 115 g of small cherry tomatoes
• 4 cloves of garlic
• 1 medium onion
• 1 tablespoon of ground cumin
• 2 tablespoons of vinegar
• oregano
• Achiote powder
• salt
• water

The day before, soak the beans: cover them with water, adding an extra litre.

On the same day, drain the beans, rinse them twice, and drain them again. Set aside.

Combine the tomatoes, tomatillos, onion, and garlic in a bowl, then strain the mixture through a fine-mesh sieve. Finally, pour the sauce over the beans.

Add the oregano and cumin.

Mix a little achiote and add it to the vinegar and salt.

Cover with water and cook for 35 minutes in a pressure cooker (from the time the pressure starts to build), or about 2 hours in a regular saucepan (from when it comes to a boil).

While that’s happening, cook the pork belly for 20 minutes in salted water, starting from when it boils.

Once the beans are cooked, add the pre-cooked meat and let it simmer for another 10 minutes.