Easy Beans / Slow Cooker
slow cooker, colander
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- slow cooker
Clean your beans. Remove any debris and rocks.
Wash your beans. Just run them under the water and gently wash/massage them to remove any dirt.
- ⅝ cups Dry beans
- ¾ cloves garlic
- ⅛ Onion
- ⅜ Chiles (de árbol, serranos, jalapeños, etc)
- ⅜ Avocado leaves
- ¼ stalk Epazote
- ¼ tbsp vegetable oil
- 1¼ cups water
Put the beans in the slow cooker with 6 cups of water + the rest of the ingredients. But no the salt. (Some people say, is better to add it later) I honestly, always put all together 🤷🏻♀️
- ¼ tbsp Salt
Half way the cooking process you can add the salt.
Let them cook in high for 4-5 hours or in slow 6-8 hours. I’ll all depends on the freshness of the beans. I like to put them in the morning, so for dinner there’s a fresh batch of home cook “frijoles de la olla” (slow version)
Taste the salt and check the amount of broth, if everything is good to you by now, they’re ready! Eat some right away! Let them cool before refrigerate them. Beans also freeze beautifully. You won’t need to buy can beans anymore! These are the staple of Mexican Cuisine!
Enjoy your meal!