This recipe for frijoles (beans) was the first meal I cooked for my husband when we were newlyweds – I was craving comfort food and kind of missing home. I thought it would be a simple meal for us since I was still unpacking and making “his” house “our” house and I was determined to make these the best frijoles ever. Let me tell you, they were! I’ll never forget the look on my husband’s face when I served him a bowl of frijoles that where caldudos (soupy). Puzzled and not sure what they where, my husband asked, “is there was some chicken or something that goes with this?” I then realized that he had never eaten these kind of beans before – the puzzled look on his face said it all. It wasn’t a typical meal for him but it was a typical meal for me growing up and the aroma was comforting to me.
Frijoles de la olla (beans) has become a staple food in our house and my boys will eat beans everyday if they could. I usually make a big pot or crockpot of beans and eat them “soup-style” with some fresh homemade tortillas, salsa and cotija cheese – delish! We are always in a rush leaving to a game or practice after school so this is an easy meal that can be made in the crockpot. The leftover beans could easily be stored in Ziploc bags to have stock on hand. By having prepared beans in your freezer, you can make bean and cheese burritos, nachos, tostadas, etc. Your family will enjoy.
I used 4 cups of dry beans however crockpot sizes may vary.
- Rinse and wash dry beans in colander thoroughly.
- Place washed beans in crockpot and fill crockpot to the rim with water.
- Add desired salt (tablespoon is good) and cover the crockpot.
- Depending on your crockpot, cook on low for 6 hours or on high for 4 hours. You will know when they are ready when the beans are soft.