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
SLOW COOKER REFRIED BEANS RECIPE
These slow cooker refried beans are a fun twist on your favorite Mexican side dish. These refried beans are full of flavor and so easy to make.
Provided by Camille Beckstrand
Categories Side Dish
Time 8h10m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 489 kcal, Carbohydrate 38 g, Protein 23 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 78 mg, Sodium 1532 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
REFRIED BEANS (CROCK POT)
Make and share this Refried Beans (crock Pot) recipe from Food.com.
Provided by PalatablePastime
Categories Beans
Time 20h
Yield 8-12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 263, Fat 6.2, SaturatedFat 2.4, Cholesterol 6.4, Sodium 456.1, Carbohydrate 39, Fiber 9.3, Sugar 2.5, Protein 13.2
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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#course #main-ingredient #cuisine #preparation #north-american #side-dishes #beans #mexican #crock-pot-slow-cooker #food-processor-blender #stove-top #equipment #small-appliance
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