Mexican · 1 hr 30 min · serves 4

Frijoles de Olla (Pot Beans)

Kept by The Bhook kitchen

Ingredients

• 400 g dried pinto beans
• 1.2 l water
• 1 small white onion
• 2 cloves garlic
• 2 tsp salt

Method

1. Sort through the beans for stones or debris, then rinse well under running water until the water runs mostly clear.
2. In a large pot, combine beans, water, peeled but whole onion, and peeled garlic. Bring to a boil over high heat.
3. When you see white foam on top, skim it off with a spoon and reduce the heat to a simmer.
4. Cover and cook on low, stirring now and then, until the beans are tender and the skins split when you blow on one, about 1 to 1.5 hours.
5. Add salt, stir, and simmer uncovered for 10 minutes to let the beans absorb it. Taste and add more salt if needed.
6. Serve the beans in their broth, removing onion and garlic.

Beans need to finish cooking before adding salt, or they'll stay tough.