Crockpot Beans

I am so into BEANS lately.  After trying "6 sisters" Refried Beans,
I made a formula for all different ways to make tasty beans from scratch. I often crockpot a big batch of beans plain (3 c. Beans, 9 c.Water) on low all day and then freeze them in quart jars or baggies. 1 3/4 c is equal to 1 can in a recipe.

CROCKPOT BEANS

Basic Ingredients:

Regular (Serves16)                       Large (Serves 20)
3 c. beans                                      4 c. beans

9 c. water  (12 c. chili)                  *12 c. water (15 c. chili)

1 c. wheat or rice (chili)                  1 1/3 c. wheat or rice  (for chili)

1 ½ c. onions (1/3 c dry)                  2 c. onion ( ½ c. dry)

2 T. minced garlic                            2 T. minced garlic

1 T. salt (1t. for chili & taco soup)   4 t. salt  (1 ½ t. for chili and taco soup)

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Optional Ingredients:

1 t. pepper (only ½ t. for chili and taco soups)

2 t. boullion (beef or chicken)

¼ t. red pepper (or 1 can diced green chilis)

1/8 t. cumin (or 2 T. chili powder + 2 t. cumin + ½ t. paprika + ¼ t. oregano for chili and taco soup… eliminate the oregano in chili, though and add 4t. brown sugar.  For smaller batch, just do 1½ T. chili powder + ½ T. cumin + 1T. brown sugar)

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Add after beans are soft:

-3 c. corn for taco soup and possibly chili (2 cans)   (4 c. for larger batch)

-2 c. cooked turkey burger or chicken (or 2/3c. more wheat + 1c. extra water to make it meatless)

-Tomatoes or tomato sauce (4 cans tomato sauce + 2 cans diced tomatoes for chili and taco soup)

-Top with lettuce, cheese, and/or avacados

Directions:

1. Crockpot beans, water, and all seasonings on low for 8 hours. (also wheat/rice for chili)

2. If using tomatoes or tomato sauce, add after beans are soft.

3. Serve plain beans over rice, or in tortillas, or with corn bread (serve taco soup with corn chips)

*3 to 1 ratio of water to beans

Here's some of our favorite combos:
Refried Beans:
(Serves 12)                           quick, smaller version
3 c. pinto beans                         1/2 T. oil
9 c. water                                  1/2 c. onions
1 onion (or 1/4c. dry onion)       1/2 T. minced garlic
1 T. salt                                     4 cooked  beans (2 cans)
2 T. minced garlic                   3/4 t. salt  (1/2 t. if canned beans)
2 t. black pepper                       1/2 t. chicken boullion
1/4 t. red pepper                        1/4 t. black pepper
1/8 t. cumin                               1 c. water
-Crockpot 8 hours, drain off some of the liquid and mash.
-Serve over Rice and top with lettuce and guacamole.

Runny Black Beans:
(Serves 12)
3 c. black beans
9 c. water
1 1/2 c. onions (1/3 c. dry)
2 T. minced garlic
1 T. salt
- Crockpot 8 hours, drain off some liquid.
- Optional- add or cook with ham or chicken
- Pour over rice and top with cheese and dressed cabbage (3T. olive oil, 1 T. lemon juice, 1/8 t. salt)
(Quick version- saute onions, oil, and garlic.  Add remaining ingredients.
Boil a few minutes, then mash.)

Taco Soup/Chili:
(Serves 16)
3 c. mixed, pinto, or white beans
9 c. water (12c. for chili)
1 1/2 c. onions
2 T. minced garlic
1 t. salt
1 c. wheat (for chili)
1/2 t. pepper
2 t. boullion
1/4 t. red pepper
2 T. chili powder
2 t. cumin
1/2 t. paprika
1/4 t. oregano (taco soup) or 4 t. brown sugar (chili)
-Crockpot for 8 hours
-Add 1 c. cooked turkey burger or chicken, 4 cans tomato sauce, 2 cans diced tomatoes, and
2 cans of corn (for taco soup)
-Heat through
(Serve chili with corn bread or baked potatoes or corn)
(Serve taco soup with corn chips)
(Serve both with cheese or cottage cheese or sour cream and lettuce or salad)