Beef And Pinto Bean Soup Crock Pot

Take about 1 cup of the beans and some broth out into a small bowl, using a fork or a potato masher, mash up those beans, add them back into the slow cooker with the rest of the beans. Add the shredded meat back in, stir well. Season with salt to taste. Serve with tortilla chips and shredded Monterey Jack cheese. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings. Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

1 (32 ounce) container beef broth - can substitute chicken or vegetable 1 large onion, chopped 1/4 teaspoon cayenne pepper 1 teaspoon cumin 1 teaspoon garlic powder 2 teaspoons salt 1 14.5 ounce can fire roasted tomatoes Optional items for serving: fresh cilantro, green onions, sour cream, shredded cheddar cheese Instructions Prep: 15 mins Cook: 8 hrs Total: 8 hrs 15 mins Servings: 6 servings 32 ratings Add a comment Show Full Nutrition Label (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe This is a flavorful slow cooker beef stew with beans. It's a delicious and hearty meal your family will enjoy.

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1 lb ground beef, browned and drained. 15.5 oz can great northern beans, undrained. 15.5 oz can light red kidney beans, undrained. 15.25 oz can black beans, undrained. 15.5 oz can pinto beans, undrained. 2 cups beef broth. 3 cloves garlic, minced. 2 tablespoons dried minced onion. Salt and pepper to taste.

4.6 (253) 201 Reviews 31 Photos Slow cooker pinto beans are tender, delicious, and easy! I developed this fabulous crockpot recipe after finding too many hard, uncooked beans after cooking in a pot on the stove. Recipe by Corena Updated on March 10, 2023 31 Prep Time: 15 mins Cook Time: 5 hrs Additional Time: 8 hrs Total Time: 13 hrs 15 mins

In a large soup pot, cook bacon over medium heat until it is crisp. Add onion and saute until it's soft, 5 minutes or so. Add garlic and cook until fragrant, 1 minute or so. Add rinsed beans and water. Bring to a boil over high heat, then reduce to a simmer (there should be some amount of movement).

Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.

Preparing Soup. Add onion, salt pork, the 1/2 teaspoon salt, and the bay leaf to the beans and liquid. Bring to a boil. Reduce heat; cover and simmer 2 to 2 1/2 hours or till beans are tender. Add sliced okra, undrained tomatoes, drained corn, Worcestershire sauce, sugar, thyme, and bottled hot pepper sauce.

Set heat to low or high and let butter melt. Add the diced onions, carrots, celery, and garlic. Toss to coat. Add the cooked sausage, hot sauce, Worcestershire sauce, seasonings, chicken broth, and drained pinto beans. Cover and cook on high for 3-4 hours or on low for 6-7. Add the spinach and let wilt, 3-5 minutes.

Drain the remaining 2 cans of pinto beans, then add them to the pot, along with the puréed beans and vegetable broth. Stir to combine. Stir to combine. Turn the heat up to medium-high and bring the soup up to a boil.

Season the beef cubes with salt and pepper to taste. Brown the cubes, in batches in the hot oil, until browned on all sides. Place the browned meat in the crock of a 6-quart slow cooker. Cook the vegetables. Add the chopped onion to the drippings in the skillet and cook for three minutes on high heat, stirring.

Sopa Tarasca (Pinto Bean Soup) Flavor Mosaic. olive oil, cumin, onion, ancho chili powder, garlic, pinto beans and 10 more.

In a skillet over medium high heat, add ground beef, onion and garlic, and cook until beef is browned. Drain fat and transfer mixture to slow cooker. Add cabbage, pinto beans, diced tomatoes, tomato sauce, broth, salt and pepper and stir. Cover and cook on LOW for 6 hours. Author: Pamela Reed.

Slow cook the soup on low for 6 to 8 hours or high for 4 to 5 hours. Serves 6. Crock Pot Hamburger Bean Soup Arlene Mobley - Flour On My Face Crock Pot Hamburger Soup with beans is a delicious and satisfying way to end a winter day and a very cheap meal to make when you are trying to stretch the meal planning budget. 5 from 1 vote Rate this Recipe

8 slices bacon cooked and sliced 2 tsp. dried thyme 12 cups chicken broth salt and pepper to taste (add at the end) US Customary - Metric Instructions: Rinse and sort the beans, discard any debris. Add to the slow cooker, no need to presoak. Add the onion, carrots, celery, jalapeno, bacon, thyme and chicken broth. Wait to add the ham flavor packet.

Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Transfer the rinsed beans to a 6-quart or larger slow cooker. Heat the oil in a medium nonstick skillet over medium-high heat. Once the oil is hot, add the onion, jalapeno, and 1/2 teaspoon salt.

Ingredients 1 pound lean ground beef 12 ounces bacon, diced 1 cup coarsely chopped onion 2 (16-ounce) cans pork and beans 1 (15- to 16-ounce) can kidney beans, drained 1 (15- to 16-ounce) can butterbeans, drained 1 cup ketchup 1/4 cup brown sugar 2 teaspoons liquid smoke 3 tablespoons white vinegar 1 teaspoon salt

Wash your dry pinto beans and put into your Crockpot Express with 6 cups of water. Close lid and steam valve and push bean button, then make sure it is on high for 60 minutes. When done allow to naturally release for about 5 minutes or so, and then release. You can do a quick release but be careful because some liquid may escape from steam.

2 1⁄2 lbs roast 2 cups dried pinto beans 1 (10 ounce) can rotel 1 (7 ounce) can green chili peppers 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon chili powder 1 medium onion, minced 1 teaspoon Mexican oregano water or beef broth, to cover flour tortilla, for serving Place pinto beans in bottom of crock pot.

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