Frijol tierno blanco (NUN) en recado con cerdo | Receta ancestral de Cobán
Recipe Information
Frijol Tierno Blanco en Recado con Cerdo
Cultural Context
Frijol Tierno Blanco en Recado con Cerdo is a beloved dish from Guatemala, showcasing the country's rich culinary heritage. Traditionally served during family gatherings, it reflects the use of local ingredients and flavors, particularly the recado sauce, which is a staple in many Guatemalan recipes. This dish has gained popularity beyond its borders, with variations appearing in Central American cuisine, where beans and pork are commonly paired.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
pork
🥗Healthier: chicken
💰Cheaper: beef
Chicken is leaner and more affordable than pork.
white tender beans
🥗Healthier: black beans
💰Cheaper: pinto beans
Black beans are nutritious and pinto beans are often less expensive.
Boil water in a pot and add the pork to cook thoroughly.
Season the pork while it cooks.
Once the pork is well cooked, add the washed nun (white tender beans).
Add the roasted and mashed tomatoes to the pot.
Add black pepper and achiote for color.
Once the pork and beans are cooked, add the masa diluted in water.
Remove the pot from the heat to sauté the onion in a separate pan with olive oil.
Add the sautéed onion back to the pot with the other ingredients.
Finish by adding cilantro and roasted green chili.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
Other Takes on Pork
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