PINTO BEANS IN SLOW COOKER RECIPES

Name: How to Make Slow Cooker Refried Beans
Prep time: 10 min
Cook time: 12 h
Total time: 12 h 10 min
Yield: 8 servings
Ingredients: 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)

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

Ingredients

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 PINTO BEANS IN THE SLOW COOKER - CHEAP RECI…

How To Make Pinto Beans In The Slow Cooker - Cheap Reci… image

Cooking the beans with spices is optional. I like the subtle flavor it adds, but you can certainly omit the salt, spices, onion, and garlic.

Provided by Cheap Recipe Blog

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Number Of Ingredients 6

Ingredients

1 pound dried pinto beans
1 teaspoon salt
1 bay leaf
2 teaspoons garlic powder
One onion, skin removed, and cut in half
3 cloves of garlic, peeled and cut in half

Steps:

Rinse and sort beans. Remove any beans that are rotten or discolored.
Place beans in a large bowl, cover with water, and soak for several hours or overnight.
Drain and rinse with water.
Place beans in a 3.5 quart slow cooker. Add enough water to cover beans by 2 inches. Add salt, spices, garlic, and onion.
Cook on low for 6 to 7 hours, or high for 3.5 to 4 hours.
Turn off heat, remove ceramic insert, and allow to cool to room temperature.
Use or store beans: The beans are ready to eat. You can store beans for up to a week in the fridge. To freeze, remove as much moisture as possible. Place cooled beans into individual plastic freezer bags or a freezer-safe container. Frozen beans are good for up to 3 months.

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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.
From thepioneerwoman.com
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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