Flying O Ranch Frijoles de la Olla (Home Style Beans)

These are a soupy, and definitely not the usual sweet, ketcup-y bean dish that most Americans are used to. Perfect as a side to Chipotle Chicken Chilaquiles or other Mexican dishes, smash them for tacos, or delicious just by themselves. Check out the toppings! Barb L.

Yield: 9 cups

3 cups dried pinto beans, rinsed and picked over

¼ large onion, roughly chopped

4 garlic cloves, peeled and mashed

2 bay leaves

Black peppercorns or black pepper


Toppings: A drizzle of Flying Olive Garlic, Cilantro and Roasted Onion, Chipotle, Harissa, and or Cayenne Red Chili Extra Virgin Olive Oil (We like a mixture of Garlic and Chipotle) Mexican crema or sour cream, chopped fresh cilantro, crumbled queso fresco, sliced fresh red chiles, finely chopped white onion


In a large (6-8qt) pot, combine the beans, onion, garlic, and bay leaves. Add enough water to cover the beans by about 1 ½ inches. Bring the pot to boiling over medium-high heat. Reduce heat, and cover. Simmer until beans are tender, about 2 hours. (Add more water if bens absorb too much liquid) Benas should be soupy when done with plenty of liquid remaining. Season to taste with salt and black pepper.

Ladle beans and liquid into soup bowls; add toppings. These can also be used as a filling for solf tacos or tostadas.

Inspired by a recipe from Marcela Valladolid in Better Homes & Gardens Magazine, May, 2017

Submitted by Barb L.