MEXICAN KITCHEN BASICS PART III: COOKING FRIJOLES DE LA OLLA

1. Clean beans to ensure there are no rocks.
2. In a bowl, soak beans in water for 4-6 hours or overnight.
3. Once soaked, rinse thoroughly.
4. In your olla, warm water. Add in garlic, onion, and beans. Once the water reaches a rolling boil, lower the temperature to a simmer. (Tip: cover with a bowl filled with water to avoid the water from drying out)
5. Check periodically and stir. Make sure there is enough water to cover the beans. Add warm water as needed.
6. After an hour check the beans, if they still aren’t ready cook for another 30 minutes. Stir periodically.
7. Beans should be soft enough to bite but firm enough to hold their shape. Try to avoid the beans from splitting.
8. Add in salt during the last 10-15 minutes of cooking. Do not add salt in the beginning.