Recipe: Frijoles de la Olla — The Tex-Mex Slow Cooker

When I was growing up, my mami made a batch of frijoles de la olla every Monday to use in meals all throughout the week. The smell of beans slowly cooking away on the stove reminds me of my childhood. Now, as a mami myself, I make beans every Monday, just like her, but I like to let my slow cooker do the work.

These frijoles are the perfect base for Charro Beans, or they can be used to make refried beans. Have leftovers? Simply freeze them for another meal. Thaw the beans overnight in the fridge when ready to use.

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