Frijoles de la Olla Ramen (Mexican Stewed Beans)

Ingredients

For 1 servings

• •1 c. à soupe lard or extra-virgin olive oil
• •0.3333333333333333 tasse (45 g) diced onion (about ⅙ large onion)
• •1 medium garlic clove, very thinly sliced
• •0.75 tasse (110 g) drained canned pinto or black beans
• •Pinch of dried oregano
• •One 3–3½-oz. (85–100 g) packet instant ramen
• •1 tasse (240 ml) water
• •Cilantro, chopped, for garnish (optional)
• •Radishes, thinly sliced, for garnish (optional)
• •Cotija cheese, for garnish (optional)
• •Jalapeño, sliced, for garnish (optional)
• •Tomato, diced, for garnish (optional)
• •Lime wedges, for garnish (optional)

Method

1. 1.PRE-SIMMER Heat a medium saucepan over medium-high heat. Add 1 Tbsp. lard or extra-virgin olive oil and ⅓ cup (45 g) diced onion (about ⅙ large onion). Sauté the onion until it has caramelized, about 4 minutes. Add 1 medium garlic clove, very thinly sliced, and sauté for 15 seconds or until fragrant but not browned. Add ¾ cup (110 g) drained canned pinto or black beans, pinch of dried oregano, seasoning sachet from one 3–3½-oz. (85–100 g) packet instant ramen, and 1 cup (240 ml) water.
2. 2.SIMMER Bring the soup to a simmer. Add the noodle cake and cook for 2 minutes or until your desired doneness.
3. 3.FINISH Pour the ramen into a bowl. If you’re adding garnishes, top the ramen with chopped cilantro, thinly sliced radishes, cotija cheese, sliced jalapeño, and diced tomato. Serve immediately with lime wedges.