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Variations of pork with beans are found all over Latin America. In the Yucatán Peninsula, the indigenous black beans are used, as well as the fiery habanero chilli which notches up an impressive 10/10 on the heat scale and can cause painful damage if restraint and care are not applied. Has anybody ever taken a bite out of one in ignorance of its power?!

Yucatan - Beans with Pork Recipe

Last edited by Isabel - Mexican Food; 02/17/14 03:46 AM.

Isabel Hood
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Hello Isabel and thank you for your recipe.

To tell the truth I am unlikely to try it as Habanero means "I have no black" in my language and a Scotch bonnet is something that is worn to church in Edinburgh. My palate is too bland I am afraid!

But, I read through the recipe and must ask what is espazote? A herb I assume. What does it look like and where does is grow?

If I ever get to Mexico (a bucket list entry of mine) I shall have to wear a sign that says 'no chillies please.' Ah well.

Cheers now


Lestie Mulholland
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Hello Lestie

Good to hear from you. Epazote is a totally Mexican herb - you might like to read up on it in the article I wrote about it some time ago: The Herbs of Mexico - Epazote

And please don't be put off Mexican food - or trying the recipe - by the thought of a hot chilli. You can use something much milder, and as I always emphasise to my audience when I do chilli demonstrations, chilli's greatest talent is FLAVOUR, not heat. Yes the habanero (very typical of the Yucatan Peninsula) and Scotch Bonnets are hot, but there are countless mild chillies used in the Mexican kitchen which even a bland palate like yours would be able to deal with. And when you finally get to Mexico, it is simply a matter of asking "pica mucho?", is it very spicy?!

Last edited by Isabel - Mexican Food; 02/18/14 01:13 AM.

Isabel Hood
Mexican Food

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