Slow Cooker Refried Bean Soup (2024)

FAQs

Should you stir slow cooker soup? ›

For example, root vegetables like carrots and potatoes take the longest to cook, so put those in first. Follow it with meat and then everything else on top. Bonus: You don't have to stir, which makes cooking with a slow cooker even less effort. Try it with Moroccan Lamb Stew.

But if you're someone who needs to watch your sodium intake, it certainly can't hurt to drain and rinse canned beans before using them. Doing so can reduce the sodium by 40%. If you don't want to rinse, consider at least draining them first.

If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot. To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

The difference is the time it takes to reach that temperature. Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point.

Our answer. Slow cookers can be useful for cooking stews, but generally the combination of low heat and a tightly fitting lid will mean that the auce doesn't get a chace to thicken (by reduction) and consequently the sauce can be a little thin.

The refried beans thicken the soup just right. I added more cumin (at least 1 tsp) but that's all I changed. I served this with garnishes such as chopped purple onion, chopped cilantro, sour cream and shredded cheddar cheese.

"If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently," he says.

Add some seasonings – Try adding a dash of cumin, garlic powder, onion powder, salt. Top with cilantro – Garnish with cilantro to improve refried beans taste.

You'll see in the recipe below that I add milk, not water, to my refried beans. It's just enough to give them a creamier texture and a richer flavor. If you prefer non-dairy, just swap out the milk for water or even chicken or vegetable broth.

One must attentively manage the cooking water and cooking time to avoid watery refried beans. To prevent excess liquid, it is essential to: Drain beans thoroughly after cooking. Simmer the beans at a low heat to evaporate excess moisture.

How do you thicken bean soup? ›

Add more cornstarch or flour as needed until the soup reaches your desired consistency. Alternative thickening agents include gelatin, potato starch, and tapioca starch. 3. Purée the beans.

Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it's supposed to be.

You'll be happy to know that many of the best soup recipes can be adapted for that oh so-magical appliance: the slow cooker. Not only can you can cook ingredients and build flavor without hovering over the stove, but these Crock-Pot soups don't involve a lot of prep or extra cooking steps.

No Peeking

Every time you lift that lid, add another 15 to 20 minutes to the cooking time. Get a model with a glass top if you absolutely must see what's going on. No lifting the lid to stir while the food's cooking, either. It's really not necessary unless the recipe says otherwise.

When you stir any soup too frequently as it's cooking, you can cause the ingredients in your soup to start to break apart. From potatoes to pasta to rice, this frequent stirring can also promote the release of starches and turn your soup into a hot slush.

Every time you stir/flip food, it loses contact with the pan and has to start cooking all over again. You extend your cooking time and may alter the food's texture and color by moving it around too much. An occasional stir is necessary to prevent sticking and to ensure all sides are evenly cooked, but don't overdo it.