Sometimes it is just too easy to open a can of pinto beans and use them in a recipe… I definitely know first hand! I use canned beans for recipes all the time! But, have you ever tried slow-cooked beans that are made fresh? There is literally no comparison! So, here I am sharing one of my many versions of beans.
My favorite beans to make are bolita beans. They are similar to pinto beans, but they create a much better “gravy” with a deeper flavor (in my opinion). Many farms in the southwest region where I live sell these beans in the Fall, and I stock up! If you cannot get bolita beans where you live, though, you can simply replace the bolita beans with 
My favorite way to make beans is in a slow cooker. (I literally use my crockpot for meals several days a week because I love it so much!) I also occasionally use my InstantPot for beans, but pressure cooking beans seems to always take way longer than I think it’s going to once I add in the time to come to pressure, etc. I also like that I can easily assess the doneness/tenderness of my beans in the crockpot without completely disrupting everything like I would in the pressure cooker. I have never tried beans on the stovetop for hours just because having a big pot of beans bubbling away on the stove isn’t my favorite idea with young children around.
Anyway, I love how simple it is to throw all my ingredients into the crockpot in the morning, and just let them cook all day. Then, the beans are ready to eat whenever we are later in the evening. I do have to mention that I prefer soaking my beans overnight too. I have seen that this can be debatable across the internet’s vast array of recipes and opinions, but I have found that my beans cook better and I have much more luck with my final product… so I highly recommend soaking the beans overnight.
I like to serve my beans with cheese quesadillas to make the beans more of the star of the meal. They can also be served with rice (the would be great with my Spanish Rice), Mexican dishes, or really any other type of cuisine. Not to mention, the dish can easily be made vegetarian by omitting the chicken bouillon (it may change the seasoning a bit, so you may need to add more salt, etc. at the end). These cooked beans can also serve as an ingredient for another recipe, such as using the beans in place of the canned beans in a recipe. My mom actually makes big batches of beans and freezes them to use later.
Because I am a big fan of reimagining leftovers, I recently turned these beans into refried beans using a potato masher. Just mash the beans until they are the consistency you want (I like a little more texture in mine) and use them in burritos, tacos, or even tostadas. So yummy!
I hope your family enjoys this delicious bean recipe!
Crockpot Bolita Beans
Ingredients
- 1½ cups dried bolita beans (or substitute dried pinto beans)
- 2 chicken bouillon cubes
- 1 tsp seasoned salt
- 1 tsp freeze-dried garlic
- 1 tsp bouquet garni (the dried spice blend) – see the Notes below for an easy substitute
- 1 small onion, diced
- 5 cups water
Instructions
- Place the dried beans in a large bowl and cover them with enough water to be two to three inches above the beans. Allow the beans to soak in the bowl on the counter for about 8 hours, or overnight.
- Thoroughly rinse, drain, and sort the soaked beans. Set aside.
- Line the slow cooker with a liner (optional) and spray with nonstick spray.
- Add the beans to the slow cooker, along with all of the remaining ingredients.
- Stir just to combine.
- Secure the lid tightly on the slow cooker and allow to cook on low for about 9 hours.
- Taste the beans for tenderness and check for seasoning. Add salt, etc. if needed.
- Serve and enjoy!
Notes
- If you do not have bolita beans, substitute with pinto beans.
- This dish can be made vegetarian by omitting the chicken bouillon, but this will change the flavors a bit so more salt and other seasonings may be needed.
- These beans are delicious with tortillas, cornbread, quesadillas, Mexican dishes, and more!
