I'm a busy woman but I love cooking for my family. There is nothing in the World like a homecooked meal! One pot meals are great because you can throw everything in the Crock Pot and get other things done around the house. I call most of the recipes I create, "semi-homemade" because I need the help of good products to pull it off. The magic is in making your family think you spent the whole day in a hot kitchen.
I'm very proud of this recipe because it took one try in my test kitchen and my Husband loved it. He has never liked any of my beans! I've made chili, borracho beans, refried beans and he rejected all of them. A few days after I created this recipe, Chris asked me to make it again! It's also great for bean burritos the day after.
Crock Pot Frijoles Ingredients
1 Mazola Sobrecitos de Caldo de Tomate Packet
8 oz. Pinto Beans
1 7 3/4 oz. El Pato Tomato Sauce with Jalapeno Can
4 cups Water
1 tbsp. Oil
- Rinse and soak pinto beans for 8+ hours in cold water, drain and rinse again
- Add beans, water, Sobrecitos packet, El Pato sauce and oil to Crock Pot
- Stir, cover and set Crock Pot to Low
- Stir every couple hours
- Cook for 12+ hours
12+ hours? Yes. It depends on the beans. It could take up to 18 hours but ohhh is it worth the wait. About 12 hours in, I added some jalapenos. When the frijoles were done, I added it to leftover Spanish Rice with Queso Fresco. If you want to take it to another level of flavor, you could also add cilantro and/or squeeze half a lime.
Hope you like it! Enjoy!
New Mazola® Sobrecitos® bouillon packets feature the goodness of all natural sea salt.
Did you know that sea salt is less processed than regular table salt? I love the option of seasoning my dishes with all natural sea salt because it is less processed than table salt.
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