SLOW-COOKER PINTO BEANS
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
Time 8h10m
Yield 6 servings
Number Of Ingredients 11
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.
HOW TO MAKE SLOW COOKER REFRIED BEANS
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
These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.
Provided by Corena
Categories Main Dish Recipes Pork Ham
Time 13h20m
Yield 8
Number Of Ingredients 11
Steps:
- Cover pinto beans with water in a large bowl; allow beans to soak overnight.
- Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
- Pour enough chicken broth into the slow cooker to cover the other ingredients.
- Cook on High until beans are very tender, 5 to 6 hours.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g
SLOW COOKER REFRIED PINTO BEANS
Slow Cooker Refried Pinto Beans are the perfect side dish to serve with all your favorite Mexican meals! Just throw soaked pinto beans in a slow cooker with onion, garlic, and spices, then when they're soft, mash or blend them to smooth, creamy perfection!
Provided by Flavorful Eats
Categories Side Dish
Time 20h15m
Number Of Ingredients 12
Steps:
- Cover dried beans with enough water that they can expand and still be covered in water, and soak overnight.
- Drain beans and add them to a slow cooker with all the other ingredients, except the cheese. Stir to combine. Cook on low for 8-10 hours, or on high for 5 hours.
- If there is a lot of liquid leftover, use a cup to scoop some out, setting it aside in case you need to add some back after blending. Using an immersion blender, blend the beans until almost smooth. I like a little texture, so I don't blend them perfectly smooth. If too thick, add a little bit of the water back to the beans and combine.
- OPTIONAL: For creamier beans, I like to mix in some shredded cheddar or a Mexican blend of shredded cheese after they've been blended. Serve and enjoy!
REFRIED PINTO BEANS
Steps:
- Cook 4 chopped bacon slices and 1 chopped onion in olive oil over medium heat, 7 minutes. Add 1/2 cup chopped cilantro, 2 minced garlic cloves, 1 minced seeded jalapeno and 1/2 teaspoon each ground cumin, dried oregano and kosher salt. Cook, stirring, 5 minutes. Add two 14.5-ounce cans pinto beans (drained and rinsed) and 2 1/2 cups water. Cook, mashing, 7 minutes. Stir in more cilantro and hot sauce.
SLOW COOKER PINTO BEANS
Make and share this Slow Cooker Pinto Beans recipe from Food.com.
Provided by looneytunesfan
Categories One Dish Meal
Time 5h10m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
- Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.
- Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
- House Seasoning:
- Mix ingredients together and store in an airtight container for up to 6 months.
Nutrition Facts : Calories 53.2, Fat 0.6, SaturatedFat 0.1, Sodium 11397.4, Carbohydrate 11.1, Fiber 1.4, Sugar 0.6, Protein 3.5
VEGAN SLOW-COOKER PINTO BEANS
I made these when the kids asked for Mexican food. They were delicious - served with Veggie Fajitas. I think this recipe would work well with almost any kind of beans.
Provided by Ex-Pat Mama
Categories Beans
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
- Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
- Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
- Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.
SLOW-COOKER PINTO BEANS
I love pinto beans, but I always feel the flavor can easily turn too bland. I added a little this and a little that and came out with this amazing but easy slow-cooker pinto beans recipe. -Erica Vanderpool, Clarksville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 8h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 203 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1043mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 12g protein.
SLOW COOKER REFRIED BEANS
I've been making this refried beans many times for my Mexican dinner combo,sometimes I use pinto beans,sometimes I use red beans,depends on what I have in my kitchen,whatever beans I use,it's always very tasty.Before I cooked beans on the stove top,and I had to keep an eye on it all the time and add water many times in case it got burned.but now I use slow cooker which enhances the flavor big time and you can do other things while it's cooking,give it a try!
Provided by sashas kitchen
Categories Beans
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine beans,quartered onion, 2 garlic cloves and 2 cups water in a slow cooker,let cook on automatic setting for 4 hours.let cool.then puree the bean mixture in a blender.
- In a large sauce pan,melt lard,when it's hot,cook chopped onion,garlic and green chili for 3 minutes,or until tender and fragrant.
- Pour in blended bean mixture,season with salt,pepper and cumin,cook on low heat for 15 minutes or until it thickens,stir constantly.
- Top with shredded cheddar cheese when ready to serve.It's a perfect side dish for tacos,enchiladas and mexican rice,leftover can be stored in the fridge for a couple of days,just microwave it on high heat for 1-2 minutes.
Nutrition Facts : Calories 210.8, Fat 3.9, SaturatedFat 1.4, Cholesterol 3, Sodium 301, Carbohydrate 33.5, Fiber 7.9, Sugar 2, Protein 10.9
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