WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, April 16, 2013

SLOW-COOKED REFRIED BEANS

A friend posted that she made these beans and they were very good.  Thought I would share this recipe from  Six Sisters with you.  Personally, I won't eat anything with all that chicken broth but I will try them with vegetable broth.  My friend said rather than mash them she left them whole.  I think this is a recipe each of us can personalize to suit our own family's taste.

Slow Cooker Refried Beans
Ingredients:
1 onion, peeled and halved 
3 cups dry pinto beans, rinsed 
1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot) 
2 tablespoons minced garlic 
3 teaspoons salt 
1 3/4 teaspoons fresh ground black pepper 
1/8 teaspoon ground cumin (optional) 
5 cups water 
4 cups chicken broth

Directions: 
    -Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth 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.
     -If you want to turn this into a big batch of bean dip, add the following: 
     2 cups salsa
    2 cups shredded Colby Jack cheese
    2 cups shredded pepperjack cheese
    8 oz. cream cheese
    16 oz. sour cream 
    2 Tbls chili powder
    1/2 tsp. ground cumin
    Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers!


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