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Easy 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. Read More…

Classic Sopa de Fideo Recipe + 5 Preparation Tips from the Pros

Now that the holiday season is over and we can all breathe a sigh of relief, I’m back in the kitchen and excited to share a classic recipe that is long overdue here on my blog. It’s one that I don’t make often enough and easy as it may seem to prepare, it does require some technique to get it just right.

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Slow Cooker Frijoles Charros

I recently shared a recipe for my frijoles de la olla made in a slow cooker and was pleasantly surprised by how many people followed up letting me know that they made and loved them. This led me to believe that the 2021 Mexican food trends, which Cacique® uncovers by partnering with leading voices in the industry to predict What’s Next in Mexican Cuisine, are already in full effect and American kitchens have begun gravitating toward nostalgic homemade favorites, one-pot dishes, and the use of dry beans. Once again, I’ve partnered with Cacique® to share an easy recipe that embraces several of these trends to create a flavorful dish that requires minimal effort and is prepared in a slow cooker so that you can set it and forget it . . . until the aroma of freshly made beans envelopes the air. Read More…

Lola’s Classic Refried Beans

I cook beans on a regular basis, and oftentimes assume incorrectly that everybody knows how to make a good pot of frijoles. When I shared this Instagram post a few weeks ago, I was surprised by how many people were excited about my slow cooker version of Frijoles de la Olla. For everyone who actually made them, here’s a follow-up recipe to use up any leftovers. Read More…

Crazy for Carrots: 3 Recipes to Use Your Vitamin-Rich Carrots

Living through a pandemic has encouraged many of us go get creative in the cocina. I oftentimes find myself trying figure out what to do with a lonesome bag of carrots sitting in my crisper. While it’s easy to opt for a more versatile veggie, there are plenty of ways to use your low-calorie, high fiber, vitamin A-rich carrots. Obviously, you could juice, roast, or eat them raw, but I think you’ll find zanahorias a little more interesting if you transform them into a fun elixir, dessert, or side dish.

¡Provecho!

Lola

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