I had a pork bone left over from a whole pig my husband and his friend roasted so I thought it would be the perfect time to make these yummy beans. Yes, yes, I did just say that they roasted a whole pig. There’s definitely something about men and roasting animals – takes them back to their roots I think. This recipe calls for Mexican oregano, which is very different from Mediterranean oregano. Italian oregano is from the mint family, where as Mexican oregano is related to lemon verbena. We tasted them side by side and there is absolutely a difference.
1 pork bone (could be left over from a pork roast if you have one)
1 tbsp vegetable oil, olive oil or bacon drippings
1 lb black beans
1 tbsp Mexican oregano
1 onion chopped
3 garlic cloves, chopped
In a large pot, seer the pork bone on all sides over high heat (if not from a leftover roast). Remove and set aside. Then add the oil and sauté onions and garlic over medium high heat for about 3 minutes. Add in beans and water to cover the beans about 2 inches above the beans. Add in oregano and 2 teaspoons of salt and bring to a boil, then reduce heat, partially cover the pot and simmer for about 2 hours, until beans are tender but not mushy. Taste for seasoning. Garnish with radish slices and cilantro and serve.