Slow Cooker Frijoles de Olla


  • 1 lb dried pinto beans
  • 6 cups Water
  • 1 white onion
  • 6 garlic cloves
  • 2 bay leaves
  • 2 tbsp salt
  • In a large mixing bowl, cover the dried pinto beans with enough water for the beans to expand and double in size. Let it sit overnight.
  • The next day, strain and rinse the pinto beans. Add to the slow cooker pot with the quartered onion, smashed garlic cloves, bay leaves, salt, and 6 cups of water.
  • Place the lid on top and Slow Cook on High for 4 Hours 30 Minutes, or on Low for 9 Hours, stirring occasionally.
  • After the time is done, turn on the Sauté function at 320°F for 30 Minutes to reduce the liquid. Serve warm or cold as a side or in soups, stews, or bowls.
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