Best Old Elpaso Crock Pot Refried Beans Recipes

MEXICAN STYLE CROCK POT REFRIED BEANS

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.

OLD ELPASO CROCK POT REFRIED BEANS

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 -- .

CROCK POT REFRIED BEANS

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.

SLOW-COOKER CHEESY BEAN DIP

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• Mix cheese, beans and chiles in cooker.
• Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
• Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

REFRIED BEANS (CROCK POT)

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.

BISABUELITA'S CROCK POT REFRIED BEANS (VEGETARIAN)

Steps:

• Soak beans at least 4 hours or up to 12 hours in plenty of water. (I soak the beans in the crock pot.).
• Add to the beans one of the garlic cloves, finely minced, 2 tablespoons of the onion, bay leaf and a dash of black pepper.
• Cover and cook on HIGH for 2-3 hours (or until beans start to boil) then cook on LOW for approximately 5-6 additional hours. Or cook on LOW all day for about 9-10 hours.
• Once cooking time has commenced, check to see if beans are soft. DO NOT drain!
• Heat a cast iron skillet* on medium heat and saute the onion, other garlic clove, cumin powder, and oregano in a little bit of oil. With a slotted spoon, transfer the cooked beans to the skillet and begin by mashing using a potato masher. Add some reserved cooking liquid to help mash; mashing to desired consistency. (I puree most of the beans as we like our beans on the soupy side.).
• Once the beans are mashed to your liking, stir in the liquid smoke and butter, and about 1 teaspoon salt. Cook, stirring constantly until butter is melted. Taste and adjust all seasonings. You will probably need more salt.
• Serve and garnish each serving with a sprinkle of grated cheddar cheese and some green onion slices.
• Save about 2 cups of the reserved cooking liquid for reheating the refried beans. DO NOT use water to rehydrate!
• *Cast iron will alter the color of the beans. This does NOT effect the taste.