When Karla Zazueta was growing up, her family would make a big batch of pinto beans every Monday, and it’s a tradition she continues to this day. “I don’t know a Mexican who doesn’t eat beans at least once a day,” says the author of Norteña, and for her that starts with frijoles de la olla, or beans from the pot.
“Soak dried beans for two hours, then drain and transfer to a large pan. Add fresh water, a peeled and halved onion, two or three garlic cloves and epazote, a Mexican herb [although bay leaves would do the job, too].” Simmer, covered, for 45 minutes, then garnish with chopped onion, coriander, cheese and spicy salsa or chopped jalapeños. Later in the week, fry the beans for a Mexican breakfast…
