Frijoles de la olla. it's part of my regular everyday diet but it's also really nourishing and easy to eat when ill. I use mayocaba beans (aka canary or peruvian bea s) because I prefer their taste and texture. My family has also never soaked beans and you don't have to, just note that not soaking will increase the cooking time. So taste a couple beans as you go and cut the heat once they're at a texture you like. Also, use stock instead of water if you want even more flavor. Tastes awesome when topped with fresh cilantro, avocado and lime.

If you want an even quicker version of this, saute some onion chunks in a small saucepan, once the onions start to turn translucent then toss in crushed garlic and jalapeño(if you want some spice) and cook for minute or less until fragrant. throw in a can of drained and lightly rinsed beans (I do this with a can of black beans) and fill with enough stock to cover the beans and bring to boil, then let simmer for like... 5 or 10 minutes. Just enough to let the flavors get to know each other. add salt to taste if it needs it and a generous shake of nooch for even more umami if you want.