Recipe courtesy of Janos Wilder

Frijoles de la Olla

  • Level: Easy
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4 cups dried, picked over pinto beans, soaked overnight

2 bay leaves

3 Anaheim chilies, seeded, and chopped

2 yellow onion, chopped

3 tablespoons chopped garlic

Salt and pepper, to taste


  1. Drain and rinse the beans and combine with 3 quarts water or enough to cover the beans by 2 inches and add the bay leaves. Bring to a boil, simmer. After 1 hour add the chilies, onion, garlic, salt, and pepper. Continue cooking 2 to 3 more hours until beans are soft, but not falling apart. Serve the beans in their liquid.

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