Disclaimer: I’m not a chef. My desire is to be a good steward of what the Lord’s given us.
I’ll be sharing our family’s favorite dinners. I’m going to start off slow, since this is the first time I do this. This week, we start with BEANS, slow cooked pinto beans (aka, Frijoles de la Olla), my son’s favorite.
Y’all, we make lots of beans around here. Feel free to make changes to accommodate your family’s preferences.
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- 2 cups – 16 oz. / 1 lb. pinto beans
- 6 cups of water (water should reach ½ inch above beans)
- 2 garlic cloves (peeled) – I put them in whole
- ¼ white chopped onions (diced or sliced)
- 1-2 tablespoons of salt
- 2 bay leaves (optional)
- Pepper to taste (optional)
- Wash beans thoroughly.
- Add beans, onions, garlic, and bay leaves.
- Add water (or broth) into slow cooker.
- On high, let sit for about 4 hours.
- After the 4 hours, check your beans. If not tender yet, you can add more water if they seem a bit dry (about 1-2 cups of water).
- Once beans are tender, add salt and pepper to taste.
Top it off with sour cream, cilantro, and finely chopped onions. We love our beans with cheese (Mexican queso fresco, mozzarella, or goat cheese).
FREE printable: Slow Cooked Pinto Beans
And remember, you’ve got a fire within. Fan the flame, shine bright and live fearlessly. For God did not give you a spirit of fear, but of power, love and a sound mind. 2 Timothy 1:7
Fan the flame! 🔥
Edith ~ Warrior Mama