Frijoles de la Olla (Mexican Pot Beans)

Ingredients

• •500 g pinto beans, dried
• •2 litres water
• •1 small onion, halved
• •2 garlic cloves
• •1 tsp salt

Directions

1. 1Sort through the beans for stones, then rinse them well.
2. 2Cover generously with cold water and soak eight hours or overnight.
3. 3Drain, discard the soaking water, and cover with the fresh two litres.
4. 4Bring to a hard rolling boil for ten minutes, skimming any foam.
5. 5Add the onion and garlic, lower to a steady simmer, and cook ninety minutes until tender.
6. 6Add the salt and simmer twenty minutes more, then discard the onion halves.

💡 Salt at the end, not the start. Early salt firms the skins and the beans stay chalky however long you cook them.

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