Frijoles de la Olla con Salsa Verde y Queso Fresco

Rinse the pinto beans thoroughly under cold water.

In a heavy-bottomed pot, cover the beans with water and bring to a boil; reduce heat to a gentle simmer and cook until tender, about 60–75 minutes, adding water as needed.

Once the beans are creamy and cooked through, drain slightly, reserving a small amount of the cooking liquid.

Stir in the Mexican-style tomato sauce with peppers and garlic, allowing it to bubble and integrate with the beans for 5 minutes.

In a small bowl, prepare a quick salsa by mashing the raw tomatillos with a pinch of salt.

Fold the fresh cilantro into the beans just before removing from the heat to preserve their bright, herbaceous aroma.

Ladle the beans into a warm bowl.

Top generously with the crumbled queso fresco and the raw tomatillo salsa.

The dish should be fragrant with garlic and chiles, with the creamy beans contrasted by the bright, acidic crunch of the fresh tomatillo garnish.