RECIPE TIPS AND TRICKS

• There's no need to soak beans because they cook so long in the crockpot, they're sure to be soft after 10 hours.
• To check if the beans are cooked, take a few out and mash them between your fingers. They should be tender and creamy but not mushy.
• While in most instances adding salt too early can toughen the beans and prolong the cooking time, this isn't the case when cooking them in the slow cooker. I add my salt at the very beginning and they come out nice and soft every time.

RECIPE VARIATIONS AND SUBSTITUTIONS

• While I typically only use epazote in my black beans, you can definitely add fresh or dried epazote to this recipe. Epazote is a traditional Mexican herb that adds a unique flavor and helps reduce gas and bloating associated with bean consumption. It adds a subtle earthy flavor to beans.
• For a hint of spice, feel free to add a serrano, jalapeño, or a canned chipotle pepper when cooking. I'd start with half of a chipotle and be sure to slice the fresh serrano or jalapeño down the middle so that it releases its flavor while cooking.
• If you're low on fresh onion or garlic, you can substitute with garlic powder or onion powder. Although fresh always provides the richest flavor, without overwhelming the dish. I find that garlic powder can be a little too potent.

STORAGE TIPS

• To store frijoles de la olla, let them cool to room temperature, then transfer to an airtight container. For easy storage and freezing, I store my beans in a large, wide-mouth mason jar.
• Refrigerate for up to 4-5 days or freeze for longer storage. Reheat in a small pot or microwave-safe dish before serving.