Frijoles de la Olla

Los Angeles restaurateur and cookbook author Bricia Lopez says there is one thing that is never, ever missing in her house—a fresh pot of beans. She understands the convenience of just grabbing a can of beans from the store and having it there for whenever you need it, but it is incredible to see how different the quality is when you cook beans yourself. Black beans are also the heart of Oaxacan food, Bricia adds.

Despite what many people may think, beans aren’t hard to cook. Although they can take up to an hour or more to cook, most of it is inactive time, Bricia explains. You’re not constantly stirring. Just leave your beans simmering and you can do whatever you want around the house until they’re done. Once you get the hang of it and see the difference in flavor, Bricia says, you’ll ask yourself why it took you so long to get into this healthy and essential cooking habit for all Mexican food.