Crockpot renewed beans Does not require soaking. They are easy to make and taste much better than canned beans!
Recipe review
Why you will love it: Not only is this “fried” bean tastier than canned, it’s much more economical.
How long will it take: 5 minutes to prepare, 8 hours in crocodile
Equipment you will need: Slow cooking, straining, dipping blender
Dishes: Makes 12 cups
Creamed and delicious renewed beans can be easily made in pottery. Now, before you go crazy about me, I know these are not traditional renewed beans. They are not fried at all and there is no bacon fat or lard, no fat at all, in fact.
However, I would say that this bean is very tasty because of a hearty amount of onion and garlic, lots of cumin, a pinch of smoked paprika and a pinch of red pepper flakes. They are low in sodium and completely fat free, vegan and vegetarian, with only 134 calories per half cup serving.
Why not just eat canned fresh beans? Good question! They taste fine and are quite cheap. Well, here’s one good reason: canned beans range from 440 to 540 mg of sodium Per serving. A dose of homemade renewed beans comes in at 204 mg.
Another reason: it’s more Economical. A bag of two pounds of dry beans costs a few dollars. Two pounds of beans produce 12 cups of renewed beans. 16 ounces. A can contains cups and three quarters and will cost you about $ 1.50 so there are significant savings when you make your own.
12 cups of renewed beans may sound like a lot more beans than your family can eat. More good news! The beans Freeze really well So you can always have homemade beans on hand.
And finally, it’s not a bit disgusting how the beans come out of the can in the shape of a can, ridges and everything, about like canned food for dogs?
On these renewed Crockpot beans
One of the great benefits of using a slow cooker is that there is no need to soak the pinto beans first. If you’re cooking beans on the stove, you should soak it first night and it’s not a big deal but it’s one more thing to do, right? Plus, you need to think about it ahead of time.
There is a warning not to soak the beans. as per Bean Institute, If beans tend to give you gas, you should soak it overnight, discard the soaking water and continue with the recipe. I’m sorry I’m talking about gas but I thought it might be relevant to some of us.
so lets start! This is an easy recipe, and this bean will cook in no time, about 5 minutes.
what do you need
- Dried Pinto Beans: Buy a two-pound bag that is about 4 cups of beans. Be sure to wash the beans and pick pebbles or shrunken beans. It’s rare but I found small stones mixed in the beans and you do not want to crack a tooth.
- Onion: Yellow onion for cooking is suitable for this recipe. They are economical and well maintained in your pantry. They are cooked immediately so you will not notice pieces of onion in the finished product, but they do add a lot of flavor and nutrition.
- garlic: The recipe requires 3 cloves. You can add more or use less, depending on how much you like garlic.
- Salt and pepper: The beans are seasoned with a nice amount of kosher salt and coarse black pepper.
- Ground cumin: This hot spice is used in so many kitchens. It’s a bit earthy and nutty in taste.
- Crushed red pepper flakes: Just for some heat! Add more or less, if you want.
- Smoked paprika: There are only a quarter teaspoon in these beans to give it a hint of smoke (since we leave the bacon).
- water: The beans need quite a lot of water for cooking, at least 10 cups. For even more flavor, you can use chicken broth or vegetable soup. Adjust the salt accordingly.
How to make this recipe
Take out your crockpot and plug it in. Rinse and remove the beans and add them to the pot. Chop the onions and grind the garlic and add them to the pot.
We’re on the move here. Measure out the salt, pepper, cumin, red pepper flakes and smoked paprika and add them to the pot.
Okay, now pour in 10 glasses of water. Mix everything, put the lid on and turn the Crockpot to High. Cook for 6 to 8 hours, or until the beans are tender and soft. Cooking time varies depending on the storage time of the beans. Rub some out and see if they crush easily. If so, they are ready!
You’re not quite done yet. The beans are ready to eat and you can use them for recipes that require whole beans, but today we are going to crush them.
We want just the right consistency for the renewed beans: soft but not too runny. To do this correctly, strain the beans and Save the cooking liquid.
Return the beans to the croquette and use a dipping blender or mashed potato to mash them. Add the reserved liquid, as needed, until the beans are just the way you want them. Keep in mind that they do condense a little as they cool.
You can also take out the beans and mash it in a bowl if it is lighter.
that’s it! You can eat the beans as is or try it in one of the recipes listed below. Freeze the extra beans (if you have any) for later use.
Ways to use Refried Beans
Common questions
It depends on the cooking method you choose. If you are cooking beans on the stove, you should soak the beans overnight or use the quick soaking method. If you use a clay pot / slow cooker or an instant pressure cooker, there is no need to soak them.
Note: If beans tend to make you gassy, it may help soak it, and discard the soaking water.
In English, the word “refried” makes it sound like the beans are fried twice, which can be puzzling because they are not. They are cooked twice, but not fried twice.
However, in Spanish they are called Frihols Ripritus That is, well-fried beans. I guess you could say that “renewed beans” is actually a bad translation.
How to soak beans
To soak beans overnight, place the beans in a large container and cover generously with water. Soak for at least 8 hours. Strain and rinse with fresh water when ready to cook.
For quick soaking, add 6 cups of water to 2 cups of beans in a large skillet. Bring to a boil over high heat and simmer for 3 minutes. Turn off the heat and cover the pan. Allow to set for one hour. Strain the beans and rinse.
Note: Some recipes may not require soaking the beans before cooking.
Make it yours
- Made Instant Pot renewed beans If you prefer. Same idea, but faster!
- Use black beans instead of pinto beans if you like more.
- Change the seasoning. They are your beans so prepare them just the way you like them. Chili powder is a good addition.
- Love pinto beans but not lovers of refrigerated? Try Friholes Borachos (drunk beans). So juicy, delicious and good! You will find yourself pulling the juice.
- Prefers more Traditional renewed beans? Prepare the beans according to the instructions but do not crush it. Heat 1/4 cup lard or bacon fat in a very large skillet and add squeezed beans, cook and stir. Use a mashed potato or fork to mash the beans to the right texture, and add the bean liquid as needed.
- To Restaurant-style renewed beans, Mix together 1/3 cup sour cream and 2 cups beans, along with a pinch of hot sauce, to taste. Heat and over grated cheese.
Ideas for forward preparation
Since the recipe of renewed beans does a lot, it is a great tool for food preparation. Store them in the refrigerator or freezer for later meals.
Tips for storage and reheating
Renewed beans will be kept in the refrigerator for a while Up to four days. Freeze them in batch-sized freezer containers for Up to 6 months. Spray the containers with non-stick spray before filling and the beans will pop straight out.
To reheat, reheat individual dishes in the microwave. For larger quantities, heat the beans in a pan on the stove.
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Dishes
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Crockpot renewed beans do not require soaking. They are easy to make and taste much better than canned beans!
Instructions
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Add all the ingredients for slow cooking of 6 liters and mix to combine. Cook on high for 6 to 8 hours or until the beans are soft and easily crushed. Add more water if necessary during cooking to keep the beans completely submerged in the liquid.
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Save the liquid, strain the beans into a large bowl (see note). Mash with a potato masher or dipping blender. Add the reserved liquid until you reach the desired thickness.
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Serve, or cool completely and freeze in dishes suitable for your family.
Remarks
- Makes 12 cups or 24 (half a cup) servings.
- These taste significantly less salty than the canned version. Be sure to check seasonings and add salt as needed.
- Save some of the beans before squeezing if you want to use them whole for other recipes.
- Renewed beans will be stored in the refrigerator for three to four days. Freeze them in serving containers up to 6 months in size. Spray the containers with non-stick spray before filling and the beans will pop straight out.
Nutritional information
dose: 0.5Goblet, Calories: 134JNF, Carbohydrates: 24P, protein: 8P, Fat: 1P, Saturated fat: 1P, Polyunsaturated fat: 1P, Unsaturated fat: 1P, sodium: 204Mg, potassium: 540Mg, fiber: 6P, Sugar: 1P, vitamin: 25IU, Vitamin C: 3Mg, calcium: 49Mg, iron: 2Mg
This site provides approximate nutritional information for convenience and courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
