#creamybeans

Instead of using canned beans, you can make refried beans in a slow cooker, which is easier and tastes better. When you cook the beans slowly, they get creamy and full of tasty seasonings.

Ingredients: 2 cups dry pinto beans. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeno, chopped optional. 6 cups water or vegetable broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt to taste.

Instructions: Rinse the pinto beans and remove any debris. Place the beans, onion, garlic, and jalapeno if using in the slow cooker. Add water or vegetable broth, cumin, chili powder, and salt. Stir to combine. Cover and cook on low for 8-10 hours or high for 4-6 hours, until the beans are tender. Once the beans are tender, use a potato masher or immersion blender to mash the beans until desired consistency is reached. Taste and adjust seasoning if necessary. Serve hot as a side dish or as a filling for burritos, tacos, or quesadillas.

Prep Time: 10 minutes

Cook Time: 480 minutes

This seven-layer bean dip is a classic party favorite. It has fresh vegetables on top of layers of creamy refried beans, tangy sour cream, flavorful guacamole, and zesty salsa. Everyone loves it, and it's easy to make!

Ingredients: 1 can refried beans. 1 cup sour cream. 1 cup guacamole. 1 cup salsa. 1 cup shredded cheddar cheese. 1/2 cup sliced black olives. 1/2 cup diced tomatoes. 1/4 cup chopped green onions.

Instructions: Spread refried beans evenly in the bottom of a serving dish. Layer sour cream over the beans. Spread guacamole over the sour cream layer. Pour salsa evenly over the guacamole. Sprinkle shredded cheddar cheese on top of the salsa. Evenly distribute sliced black olives over the cheese. Top with diced tomatoes and chopped green onions. Serve with tortilla chips and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

You can make homemade refried beans easily in a slow cooker and they will taste great. You can eat these beans as a side dish or dip for your favorite Mexican meals because they are tasty and creamy.

Ingredients: 2 cups dry pinto beans. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeno pepper, diced optional. 1 teaspoon salt. 1/2 teaspoon black pepper. 6 cups water or vegetable broth. 2 tablespoons olive oil.

Instructions: Clear the pinto beans of any dirt by running cold water over them. In a slow cooker, add the washed beans, chopped onion, minced garlic, diced jalapeo if using, salt, and black pepper. Fill the beans up all the way to the top with water or vegetable broth. Set the timer for 8 to 10 hours on low or 4 to 5 hours on high. Cover and cook until the beans are very soft. After the beans are done cooking, drain off any extra water and save it for later use. Put olive oil in a pan and set it on medium heat. Add the cooked beans and mash them with a fork or potato masher once the pot is hot. If the beans look too dry, add some of the cooking liquid you saved until they reach the consistency you want. Stir the beans often while they cook for another 10 to 15 minutes, or until they reach the thickness you want. If you need to, add more salt and pepper to taste. As a side dish or to dip tortilla chips in, serve hot.

Prep Time: 10 minutes

Cook Time: 480 minutes

A hearty and comforting white chicken chili loaded with tender chicken, creamy beans, and flavorful spices. Perfect for a cozy dinner!

Ingredients: 1 lb chicken breast, diced. 2 cans white beans, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 1 can diced green chilies. 4 cups chicken broth. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp oregano. 1/4 tsp cayenne pepper. 1/2 cup sour cream. 1/4 cup chopped cilantro. Salt and pepper to taste.

Instructions: Dice the chicken and cook it in a big pot until it turns brown. Add the minced garlic and diced onion and cook until the onion is soft. Add chicken broth, cumin, chili powder, oregano, cayenne pepper, diced green chilies, and white beans. Stir everything together. Allow the flavors to blend for twenty to twenty-five minutes. Take it off the heat and add the sour cream. Add pepper and salt to taste. Serve hot with chopped cilantro on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and flavorful Tuscan-style stew made in a slow cooker with soft chicken, creamy white beans, and a bunch of herbs and vegetables that smell great.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cubed. 2 cans 15 oz each white beans, drained and rinsed. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 can 14.5 oz diced tomatoes. 4 cups chicken broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 cups fresh spinach leaves. 1/2 cup heavy cream. Grated Parmesan cheese for serving.

Instructions: Put olive oil, garlic, bell peppers, diced tomatoes, oregano, basil, thyme, salt, and pepper in a slow cooker. Add the chicken and white beans. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is fully cooked and the flavors are mixed. At the end of the cooking time, add heavy cream and fresh spinach leaves. Grate some Parmesan cheese on top and serve hot.

Prep Time: 15 minutes

Cook Time: 360 minutes