Lolli can cook up magic from even the simplest of pantry ingredients. She’ll tell you she gets it from her Grandma Ruby, who could whip up a filling meal in no time, no matter the size of the crowd. It takes some trusty pots, wooden spoons, and time to simmer, then VOILA, Y’ALL!™ Dinner is served.
Lolli’s WEEKEND BEANS are one of these staple dishes in our family. They earned their name since she often makes a big pot to last our family for the weekend, from dinner at the lake, through a football game, all the way until lunch after church, and everything in between!
These slow cooker beans are a crowd pleaser for weekdays and weekends alike. My six-year-old never fails to eat two helpings! They’re warm, flavorful, and most importantly, easy! Serve over rice like a Cajun gumbo, enjoy alone, with barbecue chicken, or compliment with veggies and fruit for a balanced meal!
Lolli’s Weekend Beans
2 lbs pinto beans (dry)
12 strips of bacon, crisped for flavor
2 tbsp tomato boullion w/ chicken flavor (Lolli uses the Knorr brand)
2 tbsp minced garlic
1-2 jalapeños, seeded and sliced into long strips
2 cups pace picante sauce or chunky salsa
1-2 ham hocks
Pinch of salt
1 white onion, chopped
12 cups of water
Place all ingredients in a slow cooker on low overnight. Serve over brown rice with toppings of choice (We like hot sauce!). Refrigerate leftovers for 3-4 days. Here are some ideas for both cooking and serving up your WEEKEND BEANS: