Frijoles de la Olla

Rinse the legumes and soak them in advance if needed; simply drain canned ones.

Sauté the onion, garlic, pepper, or tomatoes until soft.

Add the pinto beans and mix them with the aromatic base.

Pour in the water, broth, or coconut milk from the recipe and simmer until tender.

You can mash some of the beans to make the dish thicker.

Serve the frijoles de la olla hot as a standalone dish or with rice or flatbread.