CROCK POT PINTO BEANS
This easy Pinto Beans recipe yields the most delicious, amazing pinto beans you've ever had - without having to soak your beans! A simple blend of ingredients and spices turns that bag of dried beans into your new favorite side dish. Bonus: Makes amazing refried beans too!
Provided by Trish - Mom On Timeout
Categories Side Dish
Time 8h10m
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium skillet. Add onion and jalapeno saute for 3 to 5 minutes until soft. Add garlic and saute for an additional minute.
- In a large, 6 quart slow cooker, place beans, onion mixture, salt, pepper, and cumin.
- Pour broth over the top and stir gently. If beans are not covered, add just enough water to cover the beans.
- Cook beans on high for 8 to 9 hours or until tender. Test seasoning and add salt if needed.
- Serve immediately.
Nutrition Facts : Calories 237 kcal, Carbohydrate 40 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Sodium 62 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
SLOW COOKER HOMEMADE BEANS
A delicious taste of homemade beans which can be served as a main course or as a side dish. Especially great for football Sundays, or frozen for a later occasion.
Provided by TLEFURGEY
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 10h20m
Yield 12
Number Of Ingredients 9
Steps:
- Drain soaking liquid from beans, and place them in a Slow Cooker.
- Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
- Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 57 g, Cholesterol 5 mg, Fat 3 g, Fiber 12.9 g, Protein 12.4 g, SaturatedFat 0.7 g, Sodium 1312.2 mg, Sugar 23.3 g
COOKING DRIED BEANS - CROCK POT
Buying dried beans is so much less expensive than canned. Cook the beans in the crock pot and then freeze - inexpensive and easy. Found this recipe on a blog - thanks whoever wrote it. Preparation time is initial soaking time.
Provided by sugaree
Categories Beans
Time 14h
Yield 3 cans, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Rinse beans.
- Pour beans into crock pot and add enough water to cover beans an additional 2 inches.
- Let beans soak for 6 hours or overnight. DO NOT turn crock pot on.
- Drain and rinse beans. Return to crock pot and cover with fresh water as above.
- Cook on low for 8 hours.
- When beans are cool you can package them in zip lock bags. 1 2/3 cups equals about a can's worth.
- These freeze beautifully.
Nutrition Facts : Sodium 10.7
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
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- Sort through the dried beans and discard of any rocks or pebble fragments, rinse and transfer to the slow cooker.
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- Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Transfer the rinsed beans to a 6-quart or larger slow cooker.
- Heat the oil in a medium nonstick skillet over medium-high heat. Once the oil is hot, add the onion, jalapeno, and 1/2 teaspoon salt. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Transfer to the slow cooker. Add the sautéed vegetables, bay leaves, cumin, oregano, cayenne, and remaining teaspoon salt. Pour the broth and water over the top.
- Cover and cook on HIGH for 8 to 10 hours, until the beans are tender. All slow cookers are different and can heat things differently, so if yours tends to run hot, check it earlier on. Depending upon your model, there may be some liquid still in the slow cooker. Discard the bay leaves.
- FOR REGULAR PINTO BEANS (not refried): Drain the liquid if you like, or leave the liquid in the crock pot and serve the beans with it (I like them a bit soupy over rice), or use a slotted spoon for serving and drain the beans at the end prior to storing. Taste and adjust seasoning as desired.
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