Spicy Latin-flavored red beans with tomatillos

Soak the red beans in plain water, overnight or at least a couple of hours.

Chop the onion and start it in oil; add the sliced serranos.

Roughly chop the tomatillos and add them to give them a head start.

Drain the beans and add them once the tomatillos soften; cover with stock or a watery liquid.

Season with a big pinch of salt, pepper, cumin, oregano and garlic powder; simmer until soft, a couple of hours.

Taste and adjust salt; finish with a little lime juice and molasses.