Sunday, April 26, 2009

Crockpot Refried Beans and Black Beans=Heaven

Crockpot Refried Beans (Bean and Cheese Enchilada recipe follows)
  • 16 oz bag dry pinto beans (4 cups dry)

  1. Rinse beans (maybe they're dirty? I don't know...), soak them covered with water for an hour or how much time you have, (I did an hour successfully), rinse them off again, then place them in the crockpot.
  2. Add 6 cups water and cook on high 5 hours, or until soft.
  3. Throw in 1/2 T seasoning salt, 1/2 T garlic salt, 1/2 t onion powder, 1/2 t cumin and 1 T chili powder for the last half hour.
  4. I then blended the entirety of the crock pot in my blender until mostly smooth. I like no lumpy beans, but you can choose your own consistency. You can remove excess liquid from the crockpot before pureeing if desired. Really easy and I was eating these beans like ice cream! Well, not with the exact passion but these were some seriously good, fresh, yummy beans!
I never thought I would use bagged beans. It always just seemed like something that would take too much time. Well, it does take time, but the crockpot is doing all the work and you just have to factor that into your day. The beans are SO MUCH better than canned, and the enchiladas we made with them were heavenly. Not bad for a 2 dollar bag of beans! And there are a lot of beans leftover!

Homemade Enchilada Sauce

  • 1 can tomato sauce
  • 1/4 c. flour
  • 2 cans water (from tomato sauce can)
  • 1/2 t. cumin
  • 1 t. chili powder
  • 1 chicken bouillon cube
  • 1/8 t. garlic powder
  • salt and pepper to taste
  1. Whisk flour with tomato sauce in saucepan until lumps are gone.
  2. Add the rest of ingredients and heat slowly until slightly thickened, stirring constantly.
Assemble enchiladas: (you know what to do)

I like using the tortillas I cook myself, but any will do. You can also use canned enchilada sauce, but this sauce is great and it's fast to make. 13x9 pan, cover about 3/4 c. of enchilada sauce on bottom of pan. If desired, add green chiles to refried beans. Place about 1/4 c. beans on tortilla, then sprinkle with cheddar cheese, roll up and place in pan. Do the same with remaining tortillas. Add remaining sauce and cheese on top (and olives if desired). Cook at 350 for about 20 minutes, or until heated through. Serve with sour cream, lettuce, tomatoes.

These were awesome enchiladas and the leftovers were excellent! Give this a try!

Slow Cooker Black Beans
(from 365 days of slowcooking)
1 cup dry black beans
1 Tbsp Shirley J Chicken bouillon or 2 Tbsp regular bouillon granules
1/4 cup dehydrated onion flakes
7 garlic cloves, peeled
1 tsp salt
1 bay leaf
3 Tbsp red wine vinegar

1.  Rinse beans and soak them overnight in plenty of water.  They will expand and become a bit soft.
2.  Drain the beans and pour them into the slow cooker.  Fill the slow cooker with water, about 2-3 inches above the beans.
3.  Add in bouillon, dried onion, garlic cloves, salt and bay leaf.
4.  Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
5.  Fish out the garlic cloves and the bay leaf.  Add in 3 Tbsp red wine vinegar. 
6.  Use a slotted spoon and serve.


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