I love, love, love the little community we’ve grown on our Facebook fan page. A week or two ago, I posted a question asking fans what their favorite Mexican recipes are that they’ve adapted for crock-pot cooking. Overwhelmed with the number of delicious suggestions, I decided to whip up a batch of slow-cooked frijoles as my final tribute to National Slow-Cooking Month. (Thanks to Tortilla fan Annette for giving us the basic cooking instructions she uses.)
The results were tremendous, so I recorded a video recipe to show you just how I did it. As we’re preparing for a blizzard here in Chicago this week, I’m glad to have leftovers of this hearty, warm bean dish that is great as a snack, a side dish, or a main dish.
A few notes: if you don’t have a guajillo chile at home but you have other dried chiles, any other red chile you like and have is a fine substitute. If you have frijoles bayos instead of pintos, that’s a fine substitute as well. To prep this dish the night before, add everything to the crock-pot except the liquids, pork neck bones and salt. The next day, add the liquid and pork neck bones and turn on high. If you’re planning to let this cook while you’re at work all day, use a slow-cooker that has a timer that will turn the heat off or to a very low “keep warm” setting after the cooking time. You can then add the salt, reheat them for 30-60 minutes in the slow-cooker and enjoy!
- Let us know how you cook frijoles in your slow-cooker!
If you like crock-pot cooking, check out our crock-pot cochinita pibil recipe that was featured on the Tiki Tiki Blog’s curated post on Slow-Cooking Latin-Style.