EASY VEGETARIAN CROCK POT REFRIED BEANS (WITHOUT LARD!)
Creamy refried beans from scratch, right in your Crock Pot! With a simple list of ingredients, these lard-free vegetarian and vegan refried beans are a cinch to make.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 9
Steps:
- Rinse beans under water and pick through, discarding any weird broken bean pieces or other debris. Place beans in a 3-quart or larger Crock Pot and fill Crock Pot with water to about 2 - 3 inches above the beans. Cover and let sit overnight, or for at least 8 hours.
- Discard soaking water by pouring beans into a colander. Rinse beans. Return beans to the Crock Pot.
- Add vegetable broth, olive oil, garlic, onion powder, cumin, chili powder, and salt.
- Cook on low for 8 - 10 hours, until beans are cooked through.
- Turn off Crock Pot and remove lid to allow beans to cool a bit so that they're safer to handle. Using an immersion blender, blend beans to desired consistency (you might like your beans to be 100% smooth, or chunky with a few beans still left whole). A note on liquid level: Crock Pots can vary, so if before blending, the liquid is still above the level of the beans, you may want to skim a little off and reserve the liquid for possibly thinning later on. Mine cook down and end up at the perfect consistency with exactly 3 cups vegetable broth, and I don't need to remove any of the liquid before blending.
- Turn Crock Pot back on to low and let pureed beans sit and cook for another 30 minutes or so. This will help the beans to thicken up and the flavors to develop.
- Taste and add additional salt if desired. I actually like to use 2 teaspoons kosher salt up front, but I like mine a bit salty. If beans are too thick, add additional vegetable broth and stir. If beans are too thin, let sit for a little longer and they will thicken up nicely.
- Squeeze half a lime over the top of the beans before serving, if desired.
- These keep in the refrigerator in an airtight container for 2 - 3 days, or you can keep them frozen for several months. They will thicken after sitting. Just thin with vegetable broth or water to the desired consistency.
REFRIED BEANS WITHOUT THE REFRY
Refried beans made simple in a crock pot...a great and low fat alternative to canned beans. If you like variety, black beans can be substituted for part of the pinto beans. Note: Since reviewers commented on the salt, I've reduced the amount. If you think this may still be too much salt for you, add it at the end and to your personal taste. Enjoy!
Provided by CaliforniaJan
Categories Beans
Time 8h
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Place the onion, rinsed beans, jalapeno, garlic, salt pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain the desired consistency.
Nutrition Facts : Calories 33.4, Fat 0.4, SaturatedFat 0.1, Sodium 571.7, Carbohydrate 6.5, Fiber 0.2, Sugar 0.4, Protein 2.5
REFRIED BEANS WITHOUT THE REFRY
Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.
Provided by CHEFCLAUDE
Categories Side Dish Beans and Peas
Time 8h15m
Yield 15
Number Of Ingredients 8
Steps:
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 25.4 g, Fat 0.5 g, Fiber 6.2 g, Protein 8.5 g, SaturatedFat 0.1 g, Sodium 784.7 mg, Sugar 1.2 g
EASY, NO STIR, NO WATCH REFRIED BEANS ( CROCK POT ) OAMC
Please don't be put off by what seems to be a long recipe. I'm dyslectic so in order to make it easy on myself I write things out in short easy to read sentences, it does take a lot of them however. Also a whole head of garlic would seem to be a lot but roasting mellows garlic so give it a try my way, you'll see I'm not too far off. I also want to thank all of the people who's ideas I stole in order to come up with this recipe. Enjoy.
Provided by Pierre Dance
Categories Low Cholesterol
Time 8h40m
Yield 5-6 quarts, 12-18 serving(s)
Number Of Ingredients 9
Steps:
- In the morning, drain and rinse the beans.
- Place the beans in a 6 quart crock pot.
- Cover with water plus 2 inches.
- Cover and cook on high for 4 hours.
- Meanwhile cut the top off the head of garlic just barely nicking the ends of the cloves.
- Pour a tsp of olive oil into the cut.
- Place on a square of foil and wrap like a Hershey's kiss.
- Bake at 350F for 1 hour. Open and let cool.
- Prep the onions, cumin, and oregano.
- When the 4 hours cooking is over, ladle 2-3 cups of the bean broth into a blender, add the salt cumin, and oregano.
- Sqeeze each clove of gralic from it's skin into the blender.
- Pulse the blender until it's well mixed.
- Heat the lard or drippings in a frying pan till it's almost smoking.
- Fry the onions and chilies until the onions are translucent.
- Deglaze the pan with some bean broth.
- Mash the beans in the crock pot with a potato masher.
- Add the deglazed onion mix & the garlic mix to the crock pot. Mix well.
- Cover, cook on high for 1 hour.
- Reduce heat to low, uncover & cook for 4-5 hours to thicken as desired.
- Freeze 1 or 2 cups at a time in sandwich sized zip lock freezer bags.
Nutrition Facts : Calories 133.1, Fat 4.1, SaturatedFat 1.4, Cholesterol 3, Sodium 148.2, Carbohydrate 19.4, Fiber 5.7, Sugar 1.4, Protein 5.8
REFRIED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 27m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
- Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
- Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.
REFRIED BEANS (CROCK POT)
Make and share this Refried Beans (crock Pot) recipe from Food.com.
Provided by PalatablePastime
Categories Beans
Time 20h
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.
- In the morning, drain and rinse beans (discarding soaking water).
- Return beans to crock pot, and add 6 cups water and the salt.
- Cover and cook on low for 10-12 hours or until beans are nice and tender.
- Drain cooked beans, reserving cooking liquid.
- Mash beans and return to crock (or may mash in the crock pot).
- In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.
- Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.
- Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).
- Adjust salt, if necessary, before serving.
- Garnish with cheese or chopped onion, if desired.
Nutrition Facts : Calories 263, Fat 6.2, SaturatedFat 2.4, Cholesterol 6.4, Sodium 456.1, Carbohydrate 39, Fiber 9.3, Sugar 2.5, Protein 13.2
CROCK POT HOBO BEANS FROM SCRATCH (OAMC)
I can't really take much of the credit for this recipe. It's just the result of ideas I've purloined over the years. When I take it to a potluck I've learned to have a half dozen copies of the recipe with me. I freeze it one cup at a time in sandwich size zip lock bags. It reheats quite well.
Provided by Pierre Dance
Categories One Dish Meal
Time 8h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix the dry beans and soak over night.
- Next day drain and rinse the beans.
- Place first 10 ingredients in crock pot set on low.
- Fry bacon 'til well done but not crisp. Remove and drain.
- Pour off all but 2 TBS of the grease.
- Saute (stir Fry) onions, chilies, and celery 'til onions are translucent.
- Remove and drain.
- Brown and crumble the ground chuck.
- Add bacon, onions, chilies, and chuck to crock pot.
- (If they need more liquid use chicken stock.).
- Cook on low for 8 - 10 hours. remove from heat, cool overnight.
- The next day return to heat for 3-4 hours, serve.
- Goes great with corn tortillas, corn bread. or corn sticks. (corn bread cooked in a bread stick pan.).
Nutrition Facts : Calories 296.6, Fat 11.8, SaturatedFat 4, Cholesterol 55.6, Sodium 827.3, Carbohydrate 26.9, Fiber 7, Sugar 7.8, Protein 22
CROCK POT REFRIED BEANS
Make and share this Crock Pot Refried Beans recipe from Food.com.
Provided by jan007
Categories Beans
Time P1DT8h
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- The night before you want to cook the beans.
- Rinse beans several times in warm water.
- Put them in a large pot.
- Cover with cold water up to 2-3 inches above beans.
- Let set over night.
- Drain and rinse beans.
- Layer bacon strips on bottom of crock pot.
- Top with remaining ingredients and beans.
- Cover with water about 1 inch or so above beans.
- Add remaining ingredients to pot.
- Turn on and cook all day until beans are tender.
- Bacon will float to the top but that's ok.
- Remove bay leaves.
- Mash beans with potato masher.
- As mashed as you like them.
- I mash the bacon up with the beans but you can remove it.
- I like to leave it with some whole beans too.
- You can re-cook these in a non stick skillet.
- Serve with grated cheese and chopped green onions.
- Or anything else that you like to go with your beans.
Nutrition Facts : Calories 139.8, Fat 10.7, SaturatedFat 3.5, Cholesterol 15.4, Sodium 259.1, Carbohydrate 7.2, Fiber 0.2, Sugar 0.7, Protein 5.2
CROCK POT FAT FREE REFRIED BEANS FOR THE FREEZER - OAMC
It's nice to have some refried beans you can pull out of the freezer for a side with your Mexican meals without opening a can with all the extra fat. One side serving is 1/2 cup, which also makes about 4 tacos or burritos These are a great side dish, may also be used for burritos, and can be served as a main dish with plenty of shredded cheddar and salsa on top. Take the time and make these ahead. You won't be sorry!
Provided by TishT
Categories Beans
Time 10h15m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- Drain soaked beans and place in a crock pot along with remaining ingredients except salt. Make sure that the beans are covered with liquid by about 1".
- Stir well, cover and cook on low all day, about 8-10 hours, until tender. Keep an eye on them and make sure they don't get dry.
- Add salt.
- Use a potato masher or heat safe (canning) jar bottom to mash well and stir with a wooden spoon.
- Continue to mash and stir until desired consistency.
- To freeze, put in a freezer Ziploc and flatten into a layer to freeze, or no more than 2" deep in freezer containers.
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