How To Make Slow Cooker Refried Beans Recipes

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HOW TO MAKE SLOW COOKER REFRIED BEANS



How to Make Slow Cooker Refried Beans image

As football season and the holidays come into full force, I have pulled out my slow cookers for backup.

Categories     main dish     side dish

Time 12h10m

Yield 8 servings

Number Of Ingredients 10

1 lb. Dried Pinto Beans (or Kidney Beans, Black Beans)
1 Onion, Peeled And Shredded
4 cloves Garlic, Minced
1 tbsp. Ground Cumin
2 tsp. Sea Salt
1/2 tsp. Cayenne Pepper
Optional Add-ins, Such As Ham Bone Or Bacon Strips
7 c. Water
Salt And Pepper, to taste
Optional Toppings, To Serve (See Note)

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.

SLOW COOKER REFRIED BEANS RECIPE



Slow Cooker Refried Beans Recipe image

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

1 onion (peeled and halved)
3 cups dry pinto beans (rinsed)
¼-½ jalapeno pepper (fresh, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot))
2 Tablespoons minced garlic
3 teaspoons salt
1¾ teaspoons fresh ground black pepper
⅛ teaspoons ground cumin (optional)
5 cups water
4 cups chicken broth
2 cups salsa
2 cups shredded colby jack cheese
2 cups shredded pepper jack cheese
8 ounces cream cheese (1 package)
16 ounces sour cream
2 Tablespoons chili powder
½ teaspoons ground cumin

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

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