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Yucatecan "Poison" Black Beans (Frijoles con Veneno)

Name: Yucatecan "Poison" Black Beans (Frijoles con Veneno)
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Cuisine: Mexican
Ingredients: 500 g Black Beans; 2 Habanero Chilli; 3 sprigs Epazote; 3 cloves Garlic; 2 tbsp Lard; 0.5 White Onion

100 min (10 prep + 90 cook) Easy 8 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 13 May 2026

Yucatecan black beans with whole habanero, epazote and lard. Spicy and deeply flavourful.

About this recipe

Yucatecan black beans cooked with whole habanero, epazote and pork lard. Called "with poison" for the habanero's devastating heat that perfumes without overwhelming.

History & Origin

Frijoles con veneno is an iconic Yucatecan dish whose dramatic name - "with poison" - is a humorous homage to the habanero chilli, the hottest of everyday Mexican chillies. In Yucatán, habanero is not simply a condiment: it is an identity ingredient, a cultural symbol indispensable in regional cooking. The technique of cooking beans with a whole habanero, uncut, is ancestral and wise: the chilli perfumes the beans with its characteristic floral, fruity aroma without releasing all its heat. The whole habanero gradually releases its essential oils during cooking, creating an aromatic broth with controlled spice. Anyone wanting more heat can mash the habanero into their own bowl. Epazote is the other indispensable ingredient: this intensely aromatic herb is irreplaceable in Yucatecan black beans. It also has carminative properties aiding legume digestion. Pork lard enriches the beans with depth impossible to replicate with vegetable oil. In Yucatán, frijoles con veneno are served at breakfast with eggs, as a first-course soup, or simply in a cup with tortillas as a quick snack - the soul of Yucatecan cooking.

Estimated cost

£3.50

Total cost

£0.44

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

210

Calories

12g

Protein

32g

Carbohydrates

Fat

11g

Fibre

340mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Lava 500g de frijoles negros y remójalos 8 horas en agua fría. Escurre y coloca en una olla con 2 litros de agua fresca.
💡 Si no tienes tiempo, usa el método de remojo rápido: hierve 5 minutos, apaga y deja reposar 1 hora.
2
Agrega 2 habaneros enteros (sin cortar ni picar), 3 ramas de epazote fresco, media cebolla blanca y 2 dientes de ajo. Cocina a fuego medio-alto hasta hervir.
💡 El secreto es el habanero ENTERO: perfuma sin picar en exceso.
3
Baja el fuego, tapa parcialmente y cocina 60-75 minutos hasta que los frijoles estén completamente suaves. Añade agua caliente si es necesario para que siempre estén cubiertos.
4
En una sartén pequeña, calienta 2 cucharadas de manteca de cerdo. Agrega 1 diente de ajo machacado y sofríe 1 minuto hasta dorar. Vierte en los frijoles.
💡 La manteca es clave para el sabor auténtico; si no tienes, usa aceite de maíz.
5
Sazona generosamente con sal. El caldo debe quedar negro profundo y ligeramente espeso. Sirve en plato hondo o vaso con tortillas recién hechas.
💡 Para más picante, machaca el habanero cocido en tu plato individual.