FRIJOLES DE LA OLLA

Sort through your beans and remove any pebbles or small rocks. You may find 1-2 in each batch of beans. You can soak them for a few hours or over night but it's not necessary. Strain your beans really well then add to pot/Dutch oven. Cover the beans with filtered water, about 1-2 inches of water above the beans. Add in onion (cut in big chunks) and peeled whole garlic cloves. DO NOT ADD SALT AT THIS POINT. With the lid off, cook the beans for around 2 hours or more or until the beans are fully cooked, soft and tender. Throughout the cooking process you will need to add 2-3 cups of additional (HOT) filtered water as the water in the pot will begin to evaporate and you want more of a soup consistency. Once the beans are cooked and tender add a generous 2 pinches of salt, mix then taste, add more salt to your liking. Before serving you can remove the garlic and onion but it's optional. Serve beans hot with bean broth, top off with chopped cilantro, onion, avocado and a side of tortilla. Optional toppings include shredded vegan cheese and fresh diced jalapeño.