Mexican beans frijoles - Nancy

1 pound pinto beans, rinsed and sorted
1 quartered white onion
3 cloves garlic
1 teaspoon comino (cumin)
1 teaspoon dried Mexican oregano
Salt to taste

Place beans in a pot and cover with 2 inches of water or broth. Bring to boil; immediately reduce heat and simmer for 1 1/2–2 hours, adding salt the last 30 minutes of cooking


Hints for Cooking Frijoles:
•I don't soak beans before cooking.
•Always add hot water to the pot, if needed, as beans simmer. Too much liquid dilutes flavor, so add a small amount.
•To prevent beans from toughening, add salt during the last 30 minutes of cooking.
•Add a generous splash of tequila or mezcal during the final 10–15 minutes of cooking.
•Cook frijoles a day in advance of serving to produce a thick and flavorful broth. The beans will absorb more flavor, too.

Use a squeeze bottle to drizzle Mexican Crema over top and drizzle with ancho chile.