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!
Enter the giveaway below!
Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m.
The prize packages will be sent directly from the giveaway sponsors.
Bloggers are not responsible for prize fulfillment. Winners have 24 hours
to respond once notified by email, or they forfeit the prize and an alternate
winner will be chosen. The #NationalSlowCookerMonth bloggers are not
responsible for the fulfillment or delivery of the prize packages. Bloggers
hosting this giveaway and their immediate family members living in the
household cannot enter or win the giveaway. Entries will be verified.
No purchase necessary. Void where prohibited by law. Must be 18
years of age or older to enter giveaway and contest is open only to US
residents.This promotion is in no way sponsored, endorsed, administered by,
or associated with Facebook, Instagram, Pinterest, Twitter or any other social
channel mentioned in the #NationalSlowCookerMonth posts or entry.
Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes.
- 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!
slow cooker, pinto beans, chorizo, appetizer, queso fresco
appetizer, treats,