Frijoles de la Olla (Traditional Mexican Pot Beans)

Ingredients:

• 1 cup dried pinto beans (or black beans)

• 4 cups water

• 2 garlic cloves, peeled

• 1 small white onion, halved

• 1 teaspoon salt

• Optional: 1 epazote sprig (traditional Mexican herb)

Instructions:

1. Rinse and Soak:
   Rinse the beans under cold water. Optional but traditional: Soak beans overnight or for at least 6 hours in a bowl with water covering them by 2 inches.

2. Cook Beans:
   In the Nutri-Stahl 3 QT Saucepan, add soaked (or unsoaked) beans, fresh water (4 cups), garlic cloves, onion, and epazote (if using).

3. Simmer:
   Cover with the lid, set the heat to medium until steam begins to escape, then reduce to low to simmer gently. Cook for 1.5–2 hours (or until beans are tender), stirring occasionally and adding water if needed to keep beans submerged.

4. Salt to Taste:
   Add salt only once beans are soft—adding it earlier can toughen their skin. Let simmer another 5–10 minutes.

5. Serve:
   Enjoy as a hearty side, or mash and refry with a little lard or oil to make frijoles refritos.