OLD ELPASO CROCK POT REFRIED BEANS
Make and share this Old ElPaso Crock Pot Refried Beans recipe from Food.com.
Provided by Shortymeekbaby
Categories Beans
Time 4h30m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Add the beans and onions and half package cheese together. Next, add at least 2 cups salsa. Mix completely in the stoneware insert of crock pot. Set crock pot on 4 hours high, or low overnight. Stir a time or two. An hour before serving, add the rest of the cheese on top with chopped green onions, and sliced olives. After removing to serve, I then add chopped tomatoes and sour cream, if desired. For less fat, use low fat beans, sour cream, and cheese -- . I prefer Old El Paso beans. If you want more spice, add chopped chilies or jalepeno slices -- . This is for a large crock pot -- .
Nutrition Facts : Calories 194.6, Fat 13.8, SaturatedFat 8.7, Cholesterol 47.7, Sodium 818.5, Carbohydrate 7.5, Fiber 1.4, Sugar 4.2, Protein 11
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
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
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