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The Beans: Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or Mexican earthenware olla) and add 2 quarts water.
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Bring to a boil, then reduce heat to medium-low and simmer, partially covered for 1 hour.
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The Pork: While the beans are cooking, sprinkle the pork liberally with salt.
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In a very large (12-inch) skillet, heat 1 tablespoon of the lard or oil over medium-high, and brown the pork on all sides in an uncrowded layer-it'll take about 10 minutes. (With a smaller skillet you'll have to brown the pork in 2 batches.)
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Remove the pork to a plate and set the pan aside.
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When the beans have cooked an hour, add the pork to the pot, along with more water, if necessary, so that everything is submerged.
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Partially cover the pot and continue simmering, until meat and beans are tender, about an hour more.
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The Tomato-Habanero Sauce: Return the pork-frying skillet to medium heat and drizzle in a little more lard or oil, if necessary, to coat the bottom.
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Add half of the sliced onion and fry until golden, about 7 minutes.
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In a blender, coarsely puree the tomatoes and the juices.
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Now, either cut a slit in the side of the habanero(s)-this will give you some habanero fruity flavor without much heat-or cut the habanero(s) in half.
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Add to the onions along with the tomato puree, then simmer, partially covered, stirring often for 10 minutes or so, until reduced to the consistency of a thick sauce (it shouldn't be dry).
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13
Taste and season with salt, usually 1 teaspoon.
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Finishing the beans: When the beans are tender, scrape half the tomato sauce into them, add a little more water to the pot, if necessary, to ensure that the pork and beans are nicely covered with liquid.
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Taste and season the beans with salt, usually about 1 1/2 teaspoons.
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With a large spoon, carefully remove the pork from the beans and transfer it to an ovenproof dish, cover with foil and keep warm in a low oven.
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17
Pour the beans into a colander set over a large bowl, return the beans to the pot and measure 2 1/2 cups of the broth into a saucepan to use for the rice.
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Return the remaining bean broth to the beans.
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There should still be enough broth to yield somewhat soupy beans; if not add more water.
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The rice: Add 1/2 teaspoon salt to the pan of bean broth and set over medium heat.
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In a medium-size (3-quart) saucepan, heat the remaining 2 tablespoons of the lard or oil over medium.
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Add the rice and remaining onion and cook, stirring regularly, until the rice turns from translucent to milky-white, about 5 minutes.
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Stir in the garlic and cook a minute longer, then pour in the hot bean broth.
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Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for about 15 minutes; uncover and check a grain of rice-it should be nearly cooked through.
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If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking.
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If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand for a few minutes more.
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Serving: When you're ready to serve, reheat the tomato sauce and remove the habanero chilies.
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Ladle the beans into six small bowls.
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Spoon the rice onto each of 6 large warm dinner plate and nestle the pork in the center.
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Spoon a little of the warm sauce onto one side of each plate.
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Onto the other side, arrange a few slices of avocado.
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Garnish with sprigs of cilantro.
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Serve right away, passing the lime wedges and chopped xnipec salsa, if you wish.
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34
To make about a cup of xnipec salsa:
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35
1/2 small red onion, finely chopped.
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1 tablespoons fresh lime or sour orange juice.
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6 radishes, chopped into small dice or matchsticks.
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1/2 fresh habanero chili, stemmed, seeded and finely chopped.
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A dozen or so large sprigs of cilantro, chopped.
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Salt, about 1/2 teaspoon.
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41
Scoop the onion into a strainer and rinse under cold water. Shake off as much water as possible, then transfer to a small bowl and stir in the juice. Add the remaining ingredients, season with salt, usually about 1/2 teaspoon, and it's ready.
