Nina Didi’s Beans

Serves 4-6

Place 2 cups of dried beans — I prefer Rancho Gordo’s pinquinto pink beans — on a sheet tray and sieve through for rocks and impurities. Place beans in a large bowl or pot and cover with water. Soak overnight. Drain the water. Place beans in a large pot and submerge in about 4 cups of water. Slice one medium

white or yellow onion in half, remove the skin, but keep the core intact. Add to pot, along with eight cloves of garlic .On low heat, simmer the beans for 3 to 4 hours, or until soft. Constantly check on the level of water and give the beans a stir to make sure they’re not sticking to the bottom of the pot. When they’re done, add two cups of a fresh white cheese such as shredded Monterey Jack or Oaxacan Quesillo. Add salt to taste. Serve.

In the morning, place Mexican chorizo in a cast iron skillet over medium heat for 2 minutes. Mix in leftover beans (and some of the water), combine and mash. Serve with fried eggs and hot tortillas.