Meera Sodha likes to barbecue beans and serve them with corn fritters Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer KayWhen Karla Zazueta was growing up, her family would make a big batch of pinto beans every Monday, and it’s a tradition she continues to this day. “I don’t know a Mexican who doesn’t eat beans at least once a day,” says the author of Nortena, and for her that starts with frijoles de la olla, or beans from the pot. “Soak dried beans for two hours, then drain and transfer to a large pan.
