Frijoles de la Olla

Sort through 300 g of dried pinto beans, rinse them and soak in 1800 ml of water for 8 hours or overnight.

Drain off the soaking water, transfer the beans to a large pot and cover with a fresh 1800 ml of water so the beans are submerged by 5–7 cm.

Add half a white onion and 3 whole garlic cloves, bring to a boil over high heat, and skim off the foam.

Reduce the heat to low, cover the pot leaving a narrow gap for steam to escape, and simmer for 1.5–2 hours, until the beans mash easily between your fingers; top up with boiling water as needed to keep the beans covered.

Add 2 sprigs of fresh epazote and 1 tsp salt, stir gently and simmer for another 20–30 minutes to let the broth deepen in flavor.

Remove the onion, garlic and epazote; mash a few beans against the side of the pot to naturally thicken the broth.

Let the dish rest for 10 minutes covered, then serve hot along with the broth.