Slow Cooked Beans Recipes

Smoky Slow Cooker Baked Beans This Healthy Kitchen

WebMar 14, 2020 · Soak the beans before cooking for 10-12 hours up to 24 hours. The water should be at least 2 inches above the bean line to …

1. Drain and rinse your beans. Then add them, along with all remaining ingredients to your crock pot. Mix very well to get everything combined.
2. Cook on low setting for 8 hours, or on high for 4-5 hours. **see notes

Preview

See Also: Baked Bean Recipes, Healthy RecipesShow details

Slow Cooker Refried Beans {FatFree} Mel's Kitchen Cafe

WebSep 25, 2013 · Remove from the heat and drain the beans. Place the beans in the slow cooker insert and cover them with about 2 inches of …

1. Place the rinsed beans in a medium or large saucepan and cover with water by at least an inch. Bring the beans and water to a boil and cover, cooking for 15 minutes (be aware that the beans will expand as they absorb water and cook so make sure your pan isn't overly full to begin with or else you'll have an overflow problem - safest to start with a larger pot).
2. Remove from the heat and drain the beans. Place the beans in the slow cooker insert and cover them with about 2 inches of water. Add the salt, onion, garlic, and jalapeno. Cover and cook on high for 4-6 hours. I haven't tried it but you could experiment by cooking on low for 8-10 hours.
3. When the beans are tender, ladle out about 1 to 1 1/2 cups of the cooking liquid and reserve in a bowl or liquid measuring cup. Drain the beans and veggies in a colander until most of the liquid is gone but there are still a few drips (you don't want the beans bone dry).
4. Place the beans and veggies and 1 tablespoon white vinegar (or 1 tablespoon liquid from a jar of jalapenos) in a food processor or blender (you may need to do this in batches - if so, only use half the amount of vinegar each time if splitting the beans in two batches).

Preview

See Also: Share RecipesShow details

Crock Pot Pinto Beans Easy Recipe with No Soaking

WebFeb 23, 2019 · Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Transfer the rinsed beans to a 6 …

1. Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Transfer the rinsed beans to a 6-quart or larger slow cooker.
2. Heat the oil in a medium nonstick skillet over medium-high heat. Once the oil is hot, add the onion, jalapeno, and 1/2 teaspoon salt. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Transfer to the slow cooker. Add the sautéed vegetables, bay leaves, cumin, oregano, cayenne, and remaining teaspoon salt. Pour the broth and water over the top.
3. Cover and cook on HIGH for 8 to 10 hours, until the beans are tender. All slow cookers are different and can heat things differently, so if yours tends to run hot, check it earlier on. Depending upon your model, there may be some liquid still in the slow cooker. Discard the bay leaves.
4. FOR REGULAR PINTO BEANS (not refried): Drain the liquid if you like, or leave the liquid in the crock pot and serve the beans with it (I like them a bit soupy over rice), or use a slotted spoon for serving and drain the beans at the end prior to storing. Taste and adjust seasoning as desired.

Preview

See Also: Share RecipesShow details