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You are here: Home / All Recipes / Elana’s Crockpot Beans

Elana’s Crockpot Beans

Published October 10, 2013. Last modified April 18, 2018 by sleevers 3 Comments

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When I made the taco casserole, I used canned refried beans but I really don’t like using cans. Elana recommended a recipe to me that I modified for smaller portions, and added a few twists to suit our taste.

I hereby promise to not used canned beans again. With a little planning, you should be all set with these. They really taste very different. Sorry I forgot to take a pic before pureeing them. i will remedy that the next time I make them.

I have two recipes for these. One, the beans served as is, and another, I refried a few of them in ghee with aromatics and it changed their taste entirely. I’d suggest you make a pot and split into three. Save one batch whole and use in tacos, as a side, etc. Refry a batch according to the recipe as a slightly different variation on it, and use the third batch for the taco casserole

5 from 1 vote
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Elana's Slow Cooker Beans
Course: Side Dish
Cuisine: American
Dietary Consideration: Dairy-Free, Gluten-Free, High Fiber
Cooking Style: Instant Pot/Pressure Cooker, Slow Cooker
Ease of Cooking: Pour and Cook
Recipe Type: Beans, Legumes, & Lentils
Calories: 728 kcal
Author: Urvashi
Ingredients
  • 1/2 onion, peeled and chopped
  • 1 cups dry pinto beans rinsed
  • ½ jalapeno, seeded and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 2.5 cups water
US Customary - Metric
Instructions
  1. Combine all ingredients in slow cooker.
  2. Cook on high for 8 hours or overnight .
  3. Separate into three batches if desired.
  4. Leave one batch with whole beans to use in soups, casserole, tacos, etc.
  5. Puree the rest with a hand blender.
Nutrition facts per serving
728kcal | Fat: 3g | Sodium: 2423mg | Potassium: 2879mg | Carbohydrates: 132g | Fiber: 32g | Sugar: 6g | Protein: 43g | Vitamin A: 14.4% | Vitamin C: 32% | Calcium: 29.8% | Iron: 72.1%

I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.

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Filed Under: All Recipes, Beans, Legumes, & Lentils, Vegetarian Tagged With: Beans, Gluten Free, Recipes, Soft Foods, Vegetarian

Previous Post: « Taco Casserole high protein, gluten-free, low-carb
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