I could easily survive on beans and tortillas for days—or even weeks. In fact, that is pretty much what my diet consisted of when I worked as a food editor. I was both nostalgic and barely able to make the rent at the end of the month, and let’s face it, beans are cheap. Frijoles de la olla are just that: beans (frijoles) that come straight from the pot (olla) to your plate. No fussy seasonings, just perfectly cooked beans that are heaven in a warm tortilla with a drizzle of Mexican crema or sour cream. I always have a batch in the fridge to heat up for a hearty and very healthy dinner packed with cholesterol-lowering fiber and a good dose of protein, iron, potassium, and vitamin B1.

Ingredients

　　3 cups dried pinto beans

　　4 garlic cloves, mashed

　　1/4 onion

　　2 bay leaves

　　Salt and freshly ground black pepper

　　Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach 2 fingers (about 1 1/2 inches) over the beans. Bring to a boil over medium-high heat. Cover, and simmer until the beans are tender, about 2 hours, adding more water if the beans are absorbing too much liquid. (The beans should be soupy when done, with plenty of liquid remaining.) Season the beans to taste with salt and pepper. Serve with the cooking liquid as a soup. Or use a slotted spoon to drain to place in a tortilla for soft tacos. (The beans can be prepared 5 days ahead. Cool, cover, then refrigerate. Bring to a boil before serving.)

　　Fresh Mexico