SLOW COOKER REFRIED BEANS
Homemade Slow Cooker Refried Beans is an easy side dish. So much tastier and so inexpensive compared to the store-bought beans.
Provided by Ginny McMeans
Categories Side Dish
Time 5h15m
Number Of Ingredients 9
Steps:
- Rinse and drain the beans.
- Put the pinto beans in a large pot with water to cover, about 6 cups of water.
- Let the pot set all day or overnight and the beans will plump up.
- Drain water from the beans and put the beans into a slow cooker.
- Cover with fresh water just to cover or up to about an inch.
- Turn on high for 3 hours.
- While the beans are cooking prepare the vegetables.
- In a large skillet add olive oil and onion. Sauté onion until translucent.
- Add garlic and chili pepper. Cook 2 more minutes.
- Add all the spices to the pan. Cook another minute stirring occasionally. Set aside.
- When the beans are done, mash in the crockpot with a potato masher.
- Add the onion mixture and mix well.
- If it is too dry you can add some more water.
- Turn the slow cooker back on to the low setting. Cook 1 hour.
- That's it! The best refried beans and so much healthier than the canned beans.
Nutrition Facts : ServingSize 1 Cup, Calories 319 kcal, Carbohydrate 50 g, Protein 16 g, Fat 5 g, Sodium 401 mg, Fiber 12 g, Sugar 2 g
VEGAN CROCKPOT REFRIED BEANS
Easy to make and delicious to taste! This Vegan Crockpot Refried Bean Recipe is Healthy and Delicious! {WW 0 Purple, 0 Blue, 2 Green, Vegetarian, Gluten Free}
Provided by Ginny
Categories Side Dish
Time 8h10m
Number Of Ingredients 6
Steps:
- Combine all the ingredients into a slow cooker.
- Cook on high for 8 hours.
- Remove all the ingredients. Save all the excess liquid until you are finished.
- Allow the beans to cool.
- Blend the beans in a sturdy blender and add saved excess liquid until you have reached the desired consistency.
Nutrition Facts : ServingSize 0.5 cup, Calories 32 kcal, Carbohydrate 5 g, Protein 2 g, Sodium 4 mg, Fiber 1 g
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.
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.
BISABUELITA'S CROCK POT REFRIED BEANS (VEGETARIAN)
This is the modern, vegetarian version of my Great-Grandma's refried beans' recipe. Real butter replaces bacon fat (manteca). I hope you enjoy these beans!
Provided by COOKGIRl
Categories Beans
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Soak beans at least 4 hours or up to 12 hours in plenty of water. (I soak the beans in the crock pot.).
- Add to the beans one of the garlic cloves, finely minced, 2 tablespoons of the onion, bay leaf and a dash of black pepper.
- Cover and cook on HIGH for 2-3 hours (or until beans start to boil) then cook on LOW for approximately 5-6 additional hours. Or cook on LOW all day for about 9-10 hours.
- Once cooking time has commenced, check to see if beans are soft. DO NOT drain!
- Heat a cast iron skillet* on medium heat and saute the onion, other garlic clove, cumin powder, and oregano in a little bit of oil. With a slotted spoon, transfer the cooked beans to the skillet and begin by mashing using a potato masher. Add some reserved cooking liquid to help mash; mashing to desired consistency. (I puree most of the beans as we like our beans on the soupy side.).
- Once the beans are mashed to your liking, stir in the liquid smoke and butter, and about 1 teaspoon salt. Cook, stirring constantly until butter is melted. Taste and adjust all seasonings. You will probably need more salt.
- Serve and garnish each serving with a sprinkle of grated cheddar cheese and some green onion slices.
- Save about 2 cups of the reserved cooking liquid for reheating the refried beans. DO NOT use water to rehydrate!
- *Cast iron will alter the color of the beans. This does NOT effect the taste.
Nutrition Facts : Calories 302.1, Fat 20.7, SaturatedFat 12.9, Cholesterol 53.8, Sodium 325.1, Carbohydrate 23.4, Fiber 4.4, Sugar 0.8, Protein 7.3
VEGAN REFRIED BEANS
Refried beans, great rolled up in tortillas with avocado, cheese, lettuce, salsa and sour cream.
Provided by Emma Maher
Categories Side Dish Beans and Peas
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 33.9 g, Fat 3.1 g, Fiber 11.1 g, Protein 11 g, SaturatedFat 0.5 g, Sodium 142.5 mg, Sugar 3 g
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