Yucatecan Black Bean Dinner - Rick Bayless

Ingredients

• 1 pound (about 2 1/2 cups) dry black beans, picked over to remove any stones or debris
• 1 1/2 to 2 pounds boneless pork shoulder, trimmed of extraneous fat and cut into 2-inch cubes
• Salt
• About 3 tablespoons fresh pork lard or vegetable oil
• 2 medium white onions, thinly sliced (divided use)
• 2 14.5-ounce cans of diced tomatoes in juice (preferably fire-roasted), undrained
• 1 to 2 habanero chiles, stemmed
• 1 1/2 cups rice, preferably medium-grain
• 6 garlic cloves, peeled and finely chopped
• 1 large avocado, peeled, pitted and sliced for garnish
• sprigs of cilantro, for garnish
• 3 limes, quartered, for garnish
• About 1 cup Xnipec salsa (optional) (recipe below)