Frijoles de la Olla

Ingredients

• 1 1/8 lbdried pinto beans, picked over and rinsed
• 1white onion, halved
• 5 clovesgarlic, lightly crushed
• 2bay leaves
• 1 tspepazote, dried, optional
• 2 tspsea salt
• 2 3/4 quartswater
• 2 tbspvegetable oil

Method

1. 1

   Put the rinsed beans in a large heavy pot with the water, onion halves, garlic, bay leaves and oil. There is no need to soak them overnight.

2. 2

   Bring to a boil, skim any foam, then drop to the barest simmer and cook partly covered for 90 minutes. Top up with hot water if the beans ever come uncovered.

3. 3

   Once the beans are tender but not yet falling apart, stir in the salt and the epazote and cook for a further 20 minutes.

4. 4

   Fish out the onion, garlic and bay. Taste the broth and add more salt — it should taste like a light soup, not like water. Serve the beans in their broth.

Nutrition per serving