Monday, January 20, 2020

Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers


This post is sponsored by Camelia Brands.
 All opinions and text are my own. #NationalSlowCookerMonth

Welcome to #National Slow Cooker Month! This week I am participating in a week of sharing delicious recipes made using a slow cooker with some blogging friends and I am so glad you are here! The week will be full of  lots of tasty fun recipes, and a giveaway! Enter to win at the bottom of the page!  


Today I made a Pinto Bean and Chorizo Naan Bread Appetizer featuring Camilia Pinto Beans! Their beans are perfect to serve for the football playoffs, birthday parties, or anytime family and friends get together!



Pinto Bean and Chorizo Naan Bread Appetizer 
 (serves 15-20 people)
(printable recipe at end of page)

16 ounces Camellia Pinto Beans
1 small Onion, chopped into small pieces
1/2 teaspoon ground Black Pepper
1/2 teaspoon Minced Garlic
1/2 tablespoon Butter
1 medium Onion, chopped into small pieces
14 ounces fresh Mexican Chorizo
1/2 cup corn niblets
Naan Bread Pieces
6 ounces Sour Cream
Queso Fresco (Cheese)




Pour the beans into a colander and rinse. Sort through them to remove any beans that are discolored or that you don't want. Be sure to look for the occasional little pebble that might be in the mix!
Place beans in a large bowl and cover them with approx. 2 cups of  water. Let them sit in the refrigerator, or a comparable cool place, for approximately 8 hours before cooking. Soaking the beans overnight works wonderfully!  Soaking breaks down the sugars in the beans that make them difficult for some people to digest.

 After the 8 or so hours, drain the water, rinse the beans, and place beans and onions in the crock pot. Add pepper and minced garlic. Cover with water and go about 1" above the beans with more water.
Cook in slow cooker on low for approx. 6-7 hours.

About 30 minutes before the beans are done, around 6 1/2 hours, melt butter in a medium sized frying pan. Add chorizo and the medium chopped onion. Simply squeeze the sausage out of the casing and  into the pan. Cook until chorizo is completely cooked, approx. 10-15 minutes. Pour through a colander to remove the grease, then place all the contents into the crock pot. Let cook for 30 minutes.


 Stir in the corn niblets also. Let cook for 20 minutes more.

 Toast each naan bread, then spread with cream cheese.


Drain the contents of the crock pot again. Toast each naan bread in the toaster, then top each bread with a mixture. I made some with a lot of chorizo and some with a little. I put onion on some, and corn on most of them.

 Top with the queso and you are ready to serve! They are delicious hot or cold, so no worries there. Just in case my guests might want more pinto bean and chorizo on their breads, I filled the orange bowl with extra filling topped with cheese!



Thank you for joining me today! Please take the time to check out all the yummy crock pot recipes from the following bloggers! Don't they sound fantastic?!!!Yum!

Monday’s Slow Cooker Recipes




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Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

Yield: 20-30
Author:

ingredients:

  • 16 ounces Camellia Pinto Beans
  • 1 small Onion, chopped into small pieces
  • 1/2 teaspoon ground Black Pepper
  • 1/2 teaspoon Minced Garlic
  • 1/2 tablespoon Butter
  • 1 medium Onion, chopped into small pieces
  • 14 ounces fresh Mexican Chorizo
  • 1/2 cup corn niblets
  • Naan Bread Pieces
  • 6 ounces Sour Cream
  • Queso Fresco (Cheese)

instructions:

How to cook Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

  1. Pour the beans into a colander and rinse. Sort through them to remove any beans that are discolored or that you don't want. Be sure to look for the occasional little pebble that might be in the mix!
  2. Place beans in a large bowl and cover them with approx. 2 cups of water. Let them sit in the refrigerator, or a comparable cool place, for approximately 8 hours before cooking. Soaking the beans overnight works wonderfully! Soaking breaks down the sugars in the beans that make them difficult for some people to digest.
  3. After the 8 or so hours, drain the water, rinse the beans, and place beans and onions in the crock pot. Add pepper and minced garlic. Cover with water and go about 1" above the beans with more water.
  4. Cook in slow cooker on low for approx. 6-7 hours.
  5. About 30 minutes before the beans are done, around 6 1/2 hours, melt butter in a medium sized frying pan. Add chorizo and the medium chopped onion. Simply squeeze the sausage out of the casing and into the pan. Cook until chorizo is completely cooked, approx. 10-15 minutes. Pour through a colander to remove the grease, then place all the contents into the crock pot. Let cook for 30 minutes.
  6. Stir in the corn niblets also. Let cook for 20 minutes more.
  7. Toast each naan bread, then spread with cream cheese.
  8. Drain the contents of the crock pot again. Toast each naan bread in the toaster, then top each bread with a mixture. I made some with a lot of chorizo and some with a little. I put onion on some, and corn on most of them.
  9. Top with the queso and you are ready to serve! They are delicious hot or cold, so no worries there. Just in case my guests might want more pinto bean and chorizo on their breads, I filled the orange bowl with extra filling topped with cheese!
slow cooker, pinto beans, chorizo, appetizer, queso fresco
appetizer, treats,

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #NationalSlowCookerMonth
Created using The Recipes Generator







 
 
 

22 comments:

  1. I could make a dinner of these appetizers. I'm drooling over here.

    ReplyDelete
  2. What a delicious sounding appetizer! I love the idea of using the beans for an appetizer. Very creative!

    ReplyDelete
  3. This sounds and looks like a unique and absolutely delicious recipe! I especially like that it's served on naan!

    ReplyDelete
  4. I LOVE naan and this looks so good. Beans and chorizo are a great combo!

    ReplyDelete
  5. I love using naan for appetizers! The beans and chorizo combination sounds absolutely delicious! I know that my husband and I would love to enjoy these!

    ReplyDelete
  6. Ahhmazing! I love the sound of this! The beans and chorizo together - yes please!

    ReplyDelete
  7. This looks and sounds so delicious! I never thought of pinto beans for an appetizer, but it makes sense now that I see yours.

    ReplyDelete
  8. These would be perfect for a game day party. I have to look for those mini naan breads.

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