Frijoles de la Olla, which is made with either pinto (borlotti) or black beans, depending on the region, is the most common way of preparing beans in Mexico. They accompany everything from eggs for breakfast to enchiladas for lunch; they can be eaten with a spoon or scooped up with a tortilla. When fried, they become Frijoles Refritos. In Mexico City, beans are usually made in a pressure cooker because the altitude of 8,000 feet (2600 meters) makes their cooking time very lengthy. Although many cooks can't break the habit of soaking the beans, it is really an unnecessary step. In this recipe, the almost-burnt onion added at the end intensifies the flavor of the beans.
