PINTO BEANS AND RICE SLOW COOKER RECIPES

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HOW TO MAKE SLOW COOKER REFRIED BEANS - THE PIONEER W…



How to Make Slow Cooker Refried Beans - The Pioneer W… image

As football season and the holidays come into full force, I have pulled out my slow cookers for backup.

Provided by Sommer Collier

Categories     main dish    side dish

Total Time 12 hours 10 minutes

Prep Time 10 minutes

Cook Time 12 hours

Yield 8 servings

Number Of Ingredients 10

1 lb. Dried Pinto Beans (or Kidney Beans, Black Beans)
1 Onion, Peeled And Shredded
4 cloves Garlic, Minced
1 tbsp. Ground Cumin
2 tsp. Sea Salt
1/2 tsp. Cayenne Pepper
Optional Add-ins, Such As Ham Bone Or Bacon Strips
7 c. Water
Salt And Pepper, to taste
Optional Toppings, To Serve (See Note)

Steps:

  • Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock. Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.Serve as-is or sprinkle with your favorite toppings. Serve warm.Note: Some optional topping suggestions include shredded cheese, sliced jalapenos, chopped green onions, sour cream, and cayenne pepper.

HOW TO MAKE SLOW COOKER REFRIED BEANS - THE PIONEER W…



How to Make Slow Cooker Refried Beans - The Pioneer W… image

As football season and the holidays come into full force, I have pulled out my slow cookers for backup.

Provided by Sommer Collier

Categories     main dish    side dish

Total Time 12 hours 10 minutes

Prep Time 10 minutes

Cook Time 12 hours

Yield 8 servings

Number Of Ingredients 10

1 lb. Dried Pinto Beans (or Kidney Beans, Black Beans)
1 Onion, Peeled And Shredded
4 cloves Garlic, Minced
1 tbsp. Ground Cumin
2 tsp. Sea Salt
1/2 tsp. Cayenne Pepper
Optional Add-ins, Such As Ham Bone Or Bacon Strips
7 c. Water
Salt And Pepper, to taste
Optional Toppings, To Serve (See Note)

Steps:

  • Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock. Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.Serve as-is or sprinkle with your favorite toppings. Serve warm.Note: Some optional topping suggestions include shredded cheese, sliced jalapenos, chopped green onions, sour cream, and cayenne pepper.

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HOW TO MAKE SLOW COOKER REFRIED BEANS - THE PIONEER W…
As football season and the holidays come into full force, I have pulled out my slow cookers for backup.
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Total Time 12 hours 10 minutes
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  • Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock. Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.Serve as-is or sprinkle with your favorite toppings. Serve warm.Note: Some optional topping suggestions include shredded cheese, sliced jalapenos, chopped green onions, sour cream, and cayenne pepper.
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