Refried Beans Crock Pot Recipes

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.

REFRIED BEANS (CROCK POT)

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.

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.

CROCK POT REFRIED BEANS

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.

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.