1. Cut onion in half, then halve one piece again and add quarter of onion to a large saucepan or Dutch oven. Add water, beans, and garlic and bring to a boil over high, then reduce heat to medium-low and cover partially. Cook 40 minutes, adjusting heat as needed to maintain a gentle simmer. Finely chop remaining quarter of onion and refrigerate for serving. Set remaining half aside.
2. Add pork, cilantro, and 1 teaspoon salt and continue to cook, stirring occasionally, until beans and pork are tender, 40 minutes to 1 hour, adding more hot water as needed to keep beans submerged.
3. To make the chiltomate sauce, cut two 1/2"-thick slices from remaining onion half. Heat a large skillet over medium-high until hot. Add tomatoes, onion, and habanero and cook, flipping occasionally, until deeply browned and somewhat softened, 10 to 15 minutes. (It's okay if the tomato skins crack and peel.) Transfer to a blender and puree until smooth, adding a splash of water as needed to reach a sauce-like consistency. Season with salt to taste and set aside for serving.
4. When beans and pork are tender, remove cilantro sprig and season stew with more salt to taste. Serve with rice, lime wedges, radishes, onion, cilantro, and chiltomate sauce.
Source: Hannaford fresh Magazine, October - November 2021