Pollo Asado, Frijoles, and Ensalada de Nopales

Frijoles:

1. Fill a stock pot with water and bring to a boil.
2. Add 1/4 of an onion and 2 garlic cloves to the boiling water.
3. Add 1 cup of beans and boil for 1.5-2 hours on low-medium heat.
4. Add salt to taste 10 minutes before the beans are ready.
5. Optionally, add the cooked beans to a lightly oiled saute pan with 1/2 cup of bean broth and salt to taste. Mash until you achieve your desired consistency.

Nopales:

1. Add 2 cups of chopped nopales, 2 garlic cloves, 1/4 onion, and salt to a saute pot.
2. Cook for 8-10 minutes or until the nopales are a dark green color.
3. Rinse them under cold water for 30 seconds.
4. Add the rinsed nopales to a big bowl with 2 chopped Roma tomatoes, a handful of cilantro, 1-3 jalapeños, and lime juice to taste.
5. Add salt and pepper if needed.

Pollo Asado:

1. Season bone-in, skin-on chicken using your choice of spices.
2. Place the chicken skin-side down in a hot pan for 3-5 minutes on medium-high heat.
3. Flip the chicken over, cover the pan, and cook for an additional 10-15 minutes or until the chicken is fully cooked through.

Serve each plate with chicken, beans, and ensalada de nopales!