Frijoles de la Olla

Ingredients

• 500 g (2 1/2 cups)dried pinto beans — picked over and rinsed
• 3 L (12 cups)water
• 1/2white onion — left whole
• 4 clovesgarlic — peeled
• 2 sprigsepazote
• 2 tbsplard — optional but traditional
• 2 tspfine salt — added only when the beans are soft

Method

1. Start by placing 500 g (2 1/2 cups) of dried pinto beans in a colander. Rinse them thoroughly under cold running water to remove any dust or debris. Transfer the rinsed beans to a large pot, preferably a heavy-bottomed one to ensure even cooking.
2. Add 3 L (12 cups) of water to the pot with the beans. Peel and halve 1/2 white onion and add it to the pot along with 4 peeled garlic cloves and 2 sprigs of epazote. Bring the mixture to a boil over high heat.
3. Once boiling, reduce the heat to low to maintain a gentle simmer. The beans should be moving slightly in the water, but not boiling vigorously. Check occasionally and add more hot water if needed, ensuring the beans are always submerged.
4. After about an hour, test a bean by pressing it between your fingers. If it feels soft and creamy, it's time to add 2 teaspoons of fine salt. Stir gently to dissolve the salt and let the beans continue to simmer for another 10-15 minutes, allowing the broth to deepen in color and develop a glossy finish.
5. For refried beans, heat 2 tablespoons of lard in a separate skillet over medium heat. Use a slotted spoon to transfer a portion of the cooked beans to the skillet, mashing them with a potato masher or the back of a spoon until they reach a thick, smooth consistency.
6. To serve, ladle the Frijoles de la Olla into bowls, ensuring each serving has plenty of the rich bean broth. If desired, top with crumbled cheese and serve with totopos on the side, allowing the flavors to shine in their simplicity.