Crock Pot Low Fat Refried Pinto Beans Recipes

SLOW COOKER REFRIED PINTO BEANS

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!

CROCK-POT REFRIED BEANS RECIPE

Steps:

• Place all ingredients in a 5 - 6 quart slow cooker and stir to combine.
• Cover and cook on HIGH for 8 hours, adding more water if needed to keep the beans in the cooking liquid as they cook.
• Once the beans have cooked and are tender, strain them, reserving the cooking liquid.
• Mash the beans with a potato masher (or the paddle attachment of a stand mixer), adding a little bit of the reserved cooking liquid as needed to get the desired consistency.

REFRIED BEANS WITHOUT THE REFRY

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.

SLOW COOKER PINTO BEANS

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.

CROCK POT LOW FAT REFRIED PINTO BEANS

Steps:

• Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked.
• Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water.
• Add salt - approximately 1 tablespoon.
• Add approximately 1 teaspoon of garlic & chili powders.
• Add 1 1/2 (approx) of cumin.
• Sprinkle red pepper flakes.
• Cook on low 4-6 hours or until beans are tender.
• Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.

SLOW-COOKER PINTO BEANS

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.

MEXICAN STYLE CROCK POT REFRIED BEANS

Steps:

• Rinse and sort the beans and sort any debris out. Then place the pinto beans in the bottom of the crock pot.
• Add the broth, green chiles, onion, garlic, cumin, and bay leaves.
• Cook on high for 5-6 hours.
• Once the beans are tender, remove the bay leaves and use an immersion blender to blend until smooth and creamy.
• Season with salt to taste.

REFRIED BEANS WITHOUT THE REFRY

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.

SLOW COOKER REFRIED BEANS RECIPE

Steps:

• Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth 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.
• Mix ingredients with the beans and let cook a couple hours longer so flavors can blend.