Lolli’s Weekend Beans

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:

If you try this recipe, please post a picture on Instagram or Facebook and tag us @lolliandme! We’d love to hear how your WEEKEND BEANS turn out!

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