Karla Zazueta's family tradition of cooking pinto beans every Monday highlights the cultural significance of beans in Mexican cuisine, serving both as a staple and versatile ingredient.
The author emphasizes that frijoles de la olla, or beans from the pot, are integral to Mexican meals, often served with garnishes like onion, cheese, and salsa.
Various methods to prepare beans are explored, from frying them for breakfast to creating sauces for enchiladas, showcasing their versatility in different dishes.
Chef Anna Tobias suggests enhancing black-eye beans with onions, garlic, and tomatoes, while Rosie Mackean recommends braising kidney beans in a creamy lentil stew for added flavor.
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