Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

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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

• Cheesy Chicken Pasta Bake by That Recipe
• Beef Short Ribs with Vegetables by Family Around the Table
• Easy Slow Cooker Lady Pea Cassoulet by A Kitchen Hoor's Adventures
• Homestyle Pork Roast (Slow Cooker) by Palatable Pastime
• Make-Ahead Slow Cooker Tomato Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Coconut Curry Lentil Soup by Frugal & Fit
• Slow Cooker Creamy Chicken and Tomato Pasta Sauce by Savory Moments
• Slow Cooker Curried Lentil & Sausage Soup by The Spiffy Cookie
• Slow Cooker Dinner Rolls by A Day in the Life on the Farm
• Slow Cooker Nashville Hot Chicken Sandwiches by Hezzi-D's Books and Cooks
• Slow Cooker Pepperoni Pizza Pasta Casserole by Cheese Curd In Paradise
• Slow Cooker Pinto Bean and Chorizo Naan Bread Appetizer by The Freshman Cook
• Slow Cooker Red Beans and Rice by Karen's Kitchen Stories
• Slow Cooker Tuscan White Bean Soup with Sausage by Blogghetti
• Vegan Slow Cooker Chickpea Noodle Soup by Kate's Recipe Box

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 winner will be chosen. The #NationalSlowCookerMonth bloggers are not

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 Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes.

Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

Yield: 20-30

Author: The Freshman Cook

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!

https://www.thefreshmancook.com/2020/01/slow-cooker-pinto-bean-chorizo-naan.html

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

 
 
 

Blueberry Lemon Naan Bread Appetizer / #BlueberryWeek

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If you are a blueberry lover, this is the week for you! I have joined in with some blogging friends to offer a fun and tasty week of blueberry recipes! There are so many lip smacking blueberry ideas to check out, that I think I need a trip to the market for more berries!

I am starting the week with a Blueberry Lemon Naan Bread Appetizer. It is definitely on the sweet side of appetizers, and I think it would make an excellent dessert also. I used a new favorite product I found, called Naan Dippers. They are little Naan Breads that are only 2-3 bites in size. 

This recipe can be made in small pockets of time. The creamy topping and the chunky blueberry sauce can be made and refrigerated until it is time for your event.

 Blueberry Lemon Naan Bread Appetizer
 (makes 10-15 appetizers)
 (printable recipe at end of page)

 Creamy Topping
12 ounces Cream Cheese, softened 
6 tablespoons Sour Cream, softened
2 tablespoon Sugar
1 teaspoon Vanilla

Blueberry Sauce
1/2 cup Sugar
1 teaspoon Lemon Zest
1 pint fresh Blueberries
1/2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon fresh Lemon Juice 

Naan Bread Dippers
additional Lemon Zest and Blueberries for topping 


 

Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.

 In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar. (don't ask me how I know!!)

Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.

The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.

Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.

I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off. 

 Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect. 

I hope you will give this recipe a try. If you are a blueberry lover, I know you will love this Blueberry Lemon Naan Bread Appetizer! Let me know what you think and don't forget to keep reading to find many more blueberry recipes to enjoy!

Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.

Blueberry Week Recipes
Breakfast

• Blueberry Liege Waffles by A Kitchen Hoor's Adventures
• Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime
• Glazed Blueberry Donut Muffins by Sweet Beginnings

Drinks and Appetizers

• Blueberry Basil Bourbon Smash by Cookaholic Wife
• Blueberry Bubble Tea by Our Good Life
• Blueberry Lemon Naan Bread Appetizer by The Freshman Cook
• Blueberry Syrup with (Optional) Bourbon by Food Above Gold
• Roasted Blueberry French Toast Crostini by Daily Dish Recipes

Sauces and Spreads

• Blueberry Barbecue Sauce by Karen's Kitchen Stories
• Saucy Honey & Balsamic Blueberry Jam by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Blueberry Curd by Caroline's Cooking

Dinner

• Blueberry Bison Chili by Savory Moments
• Blueberry Romaine Salad by Jolene's Recipe Journal
• Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw by Culinary Adventures with Camilla
• Grilled Chicken Salad with Blueberry Vinaigrette by A Day in the Life on the Farm

Dessert

• 5-Minute Blueberry Cheesecake Dip by Cheese Curd In Paradise
• Blueberry Cardamom Crisp by Crumb Top Baking
• Blueberry Cheesecake Ice Cream by Cooking For My Soul
• Blueberry Cobbler by Family Around the Table
• Blueberry Oatmeal Bars by Hezzi-D's Books and Cooks
• Blueberry Peach Oatmeal Bars by The Beard and The Baker
• Blueberry, Peach & Brie Slab Pie by The Spiffy Cookie
• Vegan Blueberry Orange Layer Cake by The Baking Fairy

 Thank you for stopping by today!

Blueberry Lemon Naan Bread Appetizer

Yield: 10-15

Author: The Freshman Cook

ingredients:

Creamy Topping

• 12 ounces Cream Cheese, softened
• 6 tablespoons Sour Cream, softened
• 2 tablespoon Sugar
• 1 teaspoon Vanilla

Blueberry Sauce

• 1/2 cup Sugar
• 1 teaspoon Lemon Zest
• 1 pint fresh Blueberries
• 1/2 teaspoon Cornstarch
• 1 teaspoon Water
• 1 tablespoon fresh Lemon Juice

Additional Items Needed

• Naan Bread Dippers
• additional Lemon Zest and Blueberries for topping

instructions:

How to cook Blueberry Lemon Naan Bread Appetizer

1. Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
2. In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar.
3. Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
4. The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
5. Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
6. I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off.
7. Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect.

https://www.thefreshmancook.com/2019/07/blueberry-lemon-naan-bread-appetizer.html

blueberries, naan bread, cream cheese, fresh blueberries, lemon, blueberry sauce, appetizers, dessert

appetizer, dessert, starter, party food

Created using The Recipes Generator

 

Hummus w/ Mini Toasts & Naan Bread

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Hummus is one of those recipes that everyone should have in their recipe box. It's a basic dip or spread that can be served at the fanciest dinner party or your weekend football bash. Also, everything on the menu can be kept in your pantry, ready at a minutes notice.

2   15 oz. cans of Chickpeas (Garbanzo Beans)

1/4 cup Tahini

Salt & Pepper

Extra Virgin Olive Oil

2 cloves Garlic

1/2 cup Cold Water

Naan Bread

Mini Toasts

Drain and rinse the beans.

Place the beans in the food processor.

If a food processor is not available, place the beans in a bowl.

Peel the garlic, and cut the ends off.

Cut the garlic in half.

Turn the garlic and chop.

Add the garlic to the food processor.

Add the salt & pepper.

Add the tahini, the water and the olive oil.

Pulse the ingredients together until the ingredients are

pureed. If you are not using a food processor,

mix all the ingredients with a large spoon or a 

potato masher. 

 Refrigerate until ready to serve.

When you are ready to serve, fill your serving bowl,

and arrange the naan bread and mini toasts.

Enjoy!

Thank you for joining me today!

Please join me tomorrow for this weeks entree~

Baked Chicken!

Thanks for stopping by!!