Yucatecan Black Bean Dinner

Name: Yucatecan Black Bean Dinner
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)

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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

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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)