90 Minute, No Soak Beans

I've been using dried beans for a number of years now.  Quick soak method, over night method, both yielded fine results.  I would make a big batch of beans, then freeze them in can-size portions (about 1 1/2 cups).  But I was forever forgetting to soak them overnight, or remembering to soak and then burning them as they cooked on the stove top.  It got to be a pain and I would procrastinate making beans and then be irritated when there were no beans for a recipe I wanted to make.

I forget how I stumbled onto the 90 minute, no-soak bean method.  But I found it and I love it!  I use my Lodge 6 quart dutch oven for cooking the beans. I've successfully cooked black beans, white beans and pinto beans with this method.  It's as convenient as a slow cooker, once you've got the beans rinsed and the water boiling, you can put the pot in the oven and walk away.

And bonus...it's nice to have the oven on low on these chilly days, warming up my kitchen!

90 Minute, No-Soak Beans

From The Paupered Chef

Rinse beans, remove stones and broken pieces.

Add beans to dutch oven (or a pot with a tight fitting lid) and add enough water to cover by 1 ½ inches.  

Add 2 tsp salt.

Bring the water to a boil on the stovetop while the oven preheats to 275 degrees.  

Cover the pot and put in the oven for 75 minutes.  

Check on the beans after 45 minutes and add boiling water if needed (mine has never needed additional water).  

Check the beans for doneness at 75 minutes. Continue to cook in the oven for 15 minute increments if needed. 

Drain the beans and refrigerate or freeze as desired. 

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Slow Cooker Refried Beans

Slow cooker...big batch of delicious beans...that freeze well.

So many things to love about these beans.  It doesn't take much effort to throw everything into the slow cooker and let it do its work.  It just takes a few minutes at the end to drain and puree the beans in the food processor or with an immersion blender.  A word of the wise...add fresh water or chicken broth to the beans as you puree them to thin out the consistency of the beans.  Don't reserve and use the drained liquid from the cooked beans, you'll have some gastrointestinal difficulties.

And there you go: delicious refried beans without the hassle of 're-frying' and the addition of oil.  Here are my top three refried bean dishes:

1) Seven layer dip: Layer beans, pepperjack cheese, sour cream, salsa and avocado.  Serve with tortilla chips.

2) Baked beans and cheese: Place desired amount of refried beans in a glass baking dish.  Sprinkle beans with a mixture of pepperjack and cheddar cheese.  Bake at 350 degrees for 20 minutes.  Serve as a side with tacos or fajitas.

3) Burritos: Mix 3 cups of refried beans with a small can of diced green chilies.  Place a few spoonfuls of bean mixture in a tortilla and add some grated cheese.  Roll up the tortilla.  Heat a cast iron skillet over medium heat and spray both sides of the burrito with cooking spray.  Cook the burrito in the skillet on both sides until golden brown. 


Slow Cooker Refried Beans
From Six Sisters' Stuff

1 onion, peeled and halved
3 cups dry pinto beans, checked for stones and rinsed
1 jalapeno pepper, seeded and chopped
2 TB minced garlic
3 tsp salt
1 tsp freshly ground black pepper
1/4 tsp ground cumin
5 cups water
4 cups chicken broth or vegetable broth

Place all ingredients in the slow cooker and stir to combine. 

Set slow cooker to high for 5-6 hours.    

Drain the beans and remove the onion.  

Use a food processor or immersion blender to puree the beans, adding water or chicken/vegetable broth as needed to achieve the desired consistency. Add extra salt if needed.

Refrigerate or freeze in airtight containers.  

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Black Bean and Cheese Tacos

Here it is. The yummy, quick, vegetarian base for the chipotle salsa and sour cream. Because you know the chipotle part is the star.

I think next time I might try making an extra batch of the beans and freezing them for an even faster meal.

A less than attractive picture, but I'm working on it.

Black Bean and Cheese Tacos
From Everyday Food

EVOO
1/2 cup diced onion
1 tsp minced garlic
1 tsp ground cumin
2 cans (3 cups) black beans, rinsed and drained
1 cup water
salt and pepper
10 small tortillas, warmed or slightly toasted**
2 cups shredded cheese
1 avocado, cubed
1 cup packed shredded romaine
chipotle salsa
chipotle sour cream

Heat oil over medium heat in a medium pan.

Add onion and garlic and cook until the onion is soft, about 4 minutes.

Add cumin and cook about 30 seconds.

Add beans and water and simmer about 4 minutes.

Transfer to a food processor and process until smooth.

Season with salt and pepper.

Serve with tortillas, cheese, avocado, lettuce, salsa and sour cream.

**To toast the tortillas, heat a cast iron skillet over medium high heat. Lightly spray one side of the tortilla with cooking spray and place oiled side down in the hot skillet. The tortilla will puff up as it toasts. After about 30 seconds (depending on how hot your skillet is), spray the unoiled side of your tortilla, flip it and toast the other side. Keep the tortillas wrapped in a towel until you serve them.

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