Best 5 Crock Pot Low Fat Refried Pinto Beans 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.

SLOW COOKER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl; allow beans to soak overnight.
• Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
• Pour enough chicken broth into the slow cooker to cover the other ingredients.
• Cook on High until beans are very tender, 5 to 6 hours.

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.

SLOW-COOKER PINTO BEANS

Steps:

• Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
• Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

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.