SLOW COOKER REFRIED BEANS 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.

SLOW-COOKER PINTO BEANS RECIPE | FOOD NETWORK KITCHE…

Slow-Cooker Pinto Beans Recipe | Food Network Kitche… image

If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you’ll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.

Provided by Food Network Kitchen

Categories side-dish

Total Time 8 hours 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound dried pinto beans, rinsed and picked over (see Cook’s Note)
48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water)
One 8-ounce jar mild or hot diced pickled jalapeños
2 tablespoons dried oregano
1 tablespoon ground cumin
3 cloves garlic
2 dried bay leaves
1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optional
Kosher salt
3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
1 lime, cut into wedges

Steps:

Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

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