REFRIED BEANS SLOW COOKED
Nov. 9th, 2017 09:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaREFRIED BEANS SLOW COOKED
http://slowcookerster.com/no-more-buying-refried-beans-slow-cooked/
Once you cook these beans, you will never want to buy canned beans again. There is so much flavor. This recipe is easy to make. You’ll have leftovers to freeze in a bag. To heat them up all you have to do is place the whole bag into boiling water and reheat. Pour them into a bowl and serve.
Servings: 8
INGREDIENTS
2 cups dry pinto beans, rinsed
7 cups water + some
1 onion, peeled and diced
4 cloves minced garlic
1 tablespoon ground cumin
2 teaspoons salt
optional: 1 can of chopped green chiles or 1/2 fresh jalapeno pepper (seeded & chopped)
INSTRUCTIONS
Place rinsed beans into slow cooker.
Add the onion, garlic, cumin, and optional jalapenos or chiles to the slow cooker. Pour water over top of beans (making sure they are covered).
Add salt half-way thru the cooking process.* Also add more water as needed. If more than 1 cup of water has evaporated, then cooking temperature is too high.
Cook on HIGH for 8 to 10 hours, or on LOW for 12 hours or longer.
Strain and reserve liquid. Mash beans with a potato masher while adding reserved liquid as needed until desired consistency.
*If you don’t want to add the salt halfway thru the cooking process, just use chicken broth instead. You can always add a little salt to taste afterwards.
http://slowcookerster.com/no-more-buying-refried-beans-slow-cooked/
Once you cook these beans, you will never want to buy canned beans again. There is so much flavor. This recipe is easy to make. You’ll have leftovers to freeze in a bag. To heat them up all you have to do is place the whole bag into boiling water and reheat. Pour them into a bowl and serve.
Servings: 8
INGREDIENTS
2 cups dry pinto beans, rinsed
7 cups water + some
1 onion, peeled and diced
4 cloves minced garlic
1 tablespoon ground cumin
2 teaspoons salt
optional: 1 can of chopped green chiles or 1/2 fresh jalapeno pepper (seeded & chopped)
INSTRUCTIONS
Place rinsed beans into slow cooker.
Add the onion, garlic, cumin, and optional jalapenos or chiles to the slow cooker. Pour water over top of beans (making sure they are covered).
Add salt half-way thru the cooking process.* Also add more water as needed. If more than 1 cup of water has evaporated, then cooking temperature is too high.
Cook on HIGH for 8 to 10 hours, or on LOW for 12 hours or longer.
Strain and reserve liquid. Mash beans with a potato masher while adding reserved liquid as needed until desired consistency.
*If you don’t want to add the salt halfway thru the cooking process, just use chicken broth instead. You can always add a little salt to taste afterwards.
