For that extra special mexican meal. Tastes a little less like canned dog food than what you get from a can of refried beans. These are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.
Refried Beans Without the Refry
Prep time
Cook time
Total time
Author: allrecipes.com
Serves: 15
Ingredients
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- ½ fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 5 teaspoons salt
- 1¾ teaspoons fresh ground black pepper
- ⅛ teaspoon ground cumin, optional
- 9 cups water
Instructions
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
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