Directions:

1. Make Basic Slow Cooker Refried Beans, draining the liquid and mashing the refried beans in the bottom of the slow cooker.
2. To the refried beans in the slow cooker, add softened cream cheese, sour cream, taco seasoning, 1 cup sharp Cheddar cheese and 1 cup Monterey Jack cheese. Mix well and smooth the surface.
3. Top with remaining 1 cup sharp Cheddar cheese and 1 cup Monterey Jack cheese.
4. Cover and cook on high for 1-2 hours, or until heated through. Serve with tortilla chips or as a taco filling.

The post Slow Cooker Cheesy Refried Bean Dip first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/slow-cooker-cheesy-refried-bean-dip/feed/ 0 https://www.camelliabrand.com/recipes/southwestern-pinto-bean-soup/ https://www.camelliabrand.com/recipes/southwestern-pinto-bean-soup/#respond Wed, 15 Feb 2017 22:05:23 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37617 Ingredients: , cooked , chopped , minced , chopped , chopped Directions: Heat a large pot over medium heat. Add read more ...

The post Southwestern Pinto Bean Soup first appeared on Camellia Brand.]]>

Ingredients:

• 4 cups Camellia Pinto Beans, cooked
• 2 T Canola oil
• 1/2 cup onions, chopped
• 4 clovers garlic, minced
• 2 tsp taco seasoning
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 4-6 cups vegetable stock
• 1 cup frozen corn

Directions:

• Heat a large pot over medium heat. Add oil, onion, garlic, bell peppers, and a pinch of salt and pepper, and stir to combine.
• Continue to cook for 4-5 minutes, stirring often, until the vegetables are soft.
• Add two teaspoons of taco seasoning and stir well.
• Add vegetable stock and stir. Start with 4 cups and then increase if you prefer a soup with more broth. Increase heat and bring to a boil.
• Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
• Simmer covered for 30 minutes.
• Serve soup with additional toppings such as: pepper-jack cheese, avocado, tortilla chips or cornbread.

Kelly Walton is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal. 

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