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
CROCK POT FAT FREE REFRIED BEANS FOR THE FREEZER - OAMC
It's nice to have some refried beans you can pull out of the freezer for a side with your Mexican meals without opening a can with all the extra fat. One side serving is 1/2 cup, which also makes about 4 tacos or burritos These are a great side dish, may also be used for burritos, and can be served as a main dish with plenty of shredded cheddar and salsa on top. Take the time and make these ahead. You won't be sorry!
Provided by TishT
Categories Beans
Time 10h15m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- Drain soaked beans and place in a crock pot along with remaining ingredients except salt. Make sure that the beans are covered with liquid by about 1".
- Stir well, cover and cook on low all day, about 8-10 hours, until tender. Keep an eye on them and make sure they don't get dry.
- Add salt.
- Use a potato masher or heat safe (canning) jar bottom to mash well and stir with a wooden spoon.
- Continue to mash and stir until desired consistency.
- To freeze, put in a freezer Ziploc and flatten into a layer to freeze, or no more than 2" deep in freezer containers.
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
CROCK POT REFRIED BEANS
Make and share this Crock Pot Refried Beans recipe from Food.com.
Provided by TERRY B.
Categories Beans
Time 21h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Sort and rinse beans, add to crockpot, cover with 6 cups of water and soak overnight.
- Remove water from the crockpot and rinse beans.
- Add 6 cups of water and salt.
- Cover and cook at least 10 hours.
- Remove liquid and save for later.
- Move beans to a bowl.
- Sauté onions and garlic in oil over medium heat until tender, then add to blender along with chilies and cumin.
- Blend until smooth.
- Add about 2 cups of the cooked beans to blender and blend until smooth.
- Pour into crock pot.
- repeat until all of the beans have been blended and added to the crockpot.
- Stir well and add liquid from cooking the beans into the crockpot about 1 cup at a time until the beans are the consistency that you like, I usually do about 2 cups.
- Cook on high for about 30 minutes.
- Stir and enjoy.
EASY, NO STIR, NO WATCH REFRIED BEANS ( CROCK POT ) OAMC
Please don't be put off by what seems to be a long recipe. I'm dyslectic so in order to make it easy on myself I write things out in short easy to read sentences, it does take a lot of them however. Also a whole head of garlic would seem to be a lot but roasting mellows garlic so give it a try my way, you'll see I'm not too far off. I also want to thank all of the people who's ideas I stole in order to come up with this recipe. Enjoy.
Provided by Pierre Dance
Categories Low Cholesterol
Time 8h40m
Yield 5-6 quarts, 12-18 serving(s)
Number Of Ingredients 9
Steps:
- In the morning, drain and rinse the beans.
- Place the beans in a 6 quart crock pot.
- Cover with water plus 2 inches.
- Cover and cook on high for 4 hours.
- Meanwhile cut the top off the head of garlic just barely nicking the ends of the cloves.
- Pour a tsp of olive oil into the cut.
- Place on a square of foil and wrap like a Hershey's kiss.
- Bake at 350F for 1 hour. Open and let cool.
- Prep the onions, cumin, and oregano.
- When the 4 hours cooking is over, ladle 2-3 cups of the bean broth into a blender, add the salt cumin, and oregano.
- Sqeeze each clove of gralic from it's skin into the blender.
- Pulse the blender until it's well mixed.
- Heat the lard or drippings in a frying pan till it's almost smoking.
- Fry the onions and chilies until the onions are translucent.
- Deglaze the pan with some bean broth.
- Mash the beans in the crock pot with a potato masher.
- Add the deglazed onion mix & the garlic mix to the crock pot. Mix well.
- Cover, cook on high for 1 hour.
- Reduce heat to low, uncover & cook for 4-5 hours to thicken as desired.
- Freeze 1 or 2 cups at a time in sandwich sized zip lock freezer bags.
Nutrition Facts : Calories 133.1, Fat 4.1, SaturatedFat 1.4, Cholesterol 3, Sodium 148.2, Carbohydrate 19.4, Fiber 5.7, Sugar 1.4, Protein 5.8
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