Best Crock Pot Low Fat Refried Pinto Beans Recipes
SLOW COOKER PINTO BEANS
These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.
Provided by Corena
Categories Main Dish Recipes Pork Ham
Time 13h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g
CROCK-POT REFRIED BEANS RECIPE
Dried pinto beans are cooked with delicious seasonings for several hours until tender and then mashed into yummy "refried" beans...without the frying!
Provided by Crock-Pot Ladies
Categories Side Dishes
Time 8h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260 kcal, Carbohydrate 47 g, Protein 16 g, Fat 1 g, SaturatedFat 0.2 g, Sodium 1476 mg, Fiber 12 g, Sugar 2 g, UnsaturatedFat 0.5 g, ServingSize 1 serving
MEXICAN STYLE CROCK POT REFRIED BEANS
These refried beans are velvety, ultra creamy, and packed with flavor. You won't believe how EASY they are to make! Just dump and go, and let the slow cooker do the work!
Provided by Kimber
Categories Side Dish
Time 6h5m
Number Of Ingredients 8
Steps:
- Rinse and sort the beans and sort any debris out. Then place the pinto beans in the bottom of the crock pot.
- Add the broth, green chiles, onion, garlic, cumin, and bay leaves.
- Cook on high for 5-6 hours.
- Once the beans are tender, remove the bay leaves and use an immersion blender to blend until smooth and creamy.
- Season with salt to taste.
Nutrition Facts : ServingSize 0.5 cup, Calories 110 kcal, Carbohydrate 20 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 355 mg, Fiber 5 g, Sugar 1 g
SLOW-COOKER PINTO BEANS
If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you'll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.
Provided by Food Network Kitchen
Categories side-dish
Time 8h10m
Yield 6 servings
Number Of Ingredients 11
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.
CROCK POT PINTO BEANS
This is a really good and easy slow cooker recipe for pinto beans, it's really good with some fresh cornbread on the side. One of my favorites!! You can add the jalapenos to your taste. We like it with a little kick but it's just as good without them.
Provided by WhittySmith
Categories One Dish Meal
Time 17h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse dried pintos under cool water and drain
- Put them into a large bowl and cover with hot water and let sit over night.This helps cut down on cooking time and take some of the "gas" out. They will swell quite a bit so you need a large bowl.
- In the morning, rinse beans well with cool water, drain and then put in crock pot.
- Add chicken broth and all other ingredients.
- Fill with water till water is about an inch or 2 above beans.
- Cook on low all day for about 8-9 hours.
- Cook up some cornbread and you are ready to eat!
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