One of Guatemala's most traditional recipes, as it is easy to prepare and very delicious. It's a typical dish primarily made in Chimaltenango, with the secret of the sauce being toasted and ground pumpkin seed.
This recipe combines the tenderness of cooked beans with the crunchy texture of pork cracklings and the spicy flavor of chilies and spices.
To prepare this dish, red beans are used, which are soaked overnight to soften and cook faster.
Then they are slow-cooked with onion, garlic, chilies, tomatoes, and spices until soft and creamy.
The pork cracklings are fried until crispy and added to the beans along with fresh cilantro to add a touch of freshness.
A bit of its tradition
The Mayans cultivated a wide variety of beans and used them as a staple food in their diet.
With the arrival of the Spaniards, new ingredients such as pork were introduced, becoming an important food in Guatemalan cuisine.
The history of this recipe in the country is closely linked to the All Saints' Day festival, celebrated on November 1st.
During this celebration, it is customary to visit cemeteries and share food with the departed. Red beans with pork cracklings are one of the dishes offered at the graves, along with tamales and other typical foods.
In some areas, they are prepared with guajillo chili, while in others, red peppers are used.
You can also find versions with different types of meat, such as chicken or beef. However, the combination of beans and pork cracklings forms the base of this recipe and is enjoyed throughout the country all year round.
Preparation tips
First, it is essential to soak the beans overnight so they soften and cook more quickly.
It is also recommended to cook them on low heat to achieve a soft and creamy texture.
If the beans are a bit hard, a little baking soda can be added during cooking to soften them.
It is important to taste and adjust the spices to each person's liking.
The pork cracklings can be found in specialty stores or prepared at home using pork skin.
For a crispy result, it is important that the skin is thoroughly dried before frying. When serving, decorate with fresh cilantro and serve with rice and tortillas.
Red Beans with Pork Cracklings
Ingredients
500 grams of Red beans
½ pound of Tomato
120 grams of Miltomate (Tomatillo)
3 Large garlic cloves
1 Medium white onion
120 grams of Pumpkin seed
180 grams of Pork cracklings
1 pinch of Salt
Preparation
Step 1 : Beans should be cleaned, washed, and soaked overnight before preparation.
Step 2 : The next day, cook them with salt in a pressure cooker for half an hour.
Step 3 : Grill the tomato, miltomate, garlic, and halved onion on a metal comal or skillet.
Step 4 : Toast the pumpkin seed in a skillet or on a comal, avoiding burning it to prevent bitterness.
Step 5 : Then, blend all the previously mentioned ingredients, except the pumpkin seed, and strain the mixture through a sieve.
Step 6 : Next, grind the toasted pumpkin seed with a blender.
Step 7 : Add to the beans the pork cracklings, previously cut into bite-sized pieces, along with the blended ingredients and ground pumpkin seed.
Step 8 : Cook at pressure for 20 minutes to soften the pork cracklings.
Step 9 : Finally, season everything with salt, check and adjust the seasoning as needed.
Step 10 : For a spicy touch, you can add a roasted and blended guajillo chili to the sauce.
Step 11 : Serve the beans accompanied by rice and a chili paste if desired.
Video
Preparation (simple version)
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