Slow Cooker Frijoles de la Olla


Beans are a protein-rich superfood high in vitamins, antioxidants, and minerals. These legumes were a staple ingredient utilized by indigenous peoples before and after the Spanish colonization of Mexico, and continue to be a mainstay on tables today. Their staying power is a testament to their importance in the human diet. While traditional Mexican beans are made in clay pots, or ollas, this recipe can easily be replicated in a heavy stainless steel stock pot or in this case, cooked overnight in a slow cooker.

2 cups dry beans
1 medium onion, peeled and halved
5 garlic cloves
2 tablespoons olive oil or lard
2 tablespoons salt, or to taste

Clean and rinse beans. Add beans, onion, garlic, olive oil or lard, and salt to slow cooker. Cover and cook on low for 8-10 hours.

One question I’m frequently asked with this recipe is when I add my salt. Some people believe that adding salt in the beginning can lead to tough beans. While this may be the case when cooking them on the stovetop, I add mine at the very beginning and my beans always come out very tender in the slow cooker. 

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Categories: Featured Recipes, Rice, Soups, and Sides

2 Comments on “Slow Cooker Frijoles de la Olla”

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    • April 29, 2014 at 8:56 pm #

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