refried beans without the refry

Name: Refried Beans Without The Refry
Prep time: 15 min
Cook time: 8 h
Yield: 4
Cuisine: Mexican
Ingredients: 3 cup(s) dry pinto beans, rinsed; 1 large onion peeled and halved; 1/2 - fresh jalapeno pepper, seeded and chopped; 2 tablespoon(s) minced garlic; 3 tablespoon(s) salt; 1/2 teaspoon(s) fresh ground black pepper; 1/8 teaspoon(s) ground cumin; 9 cup(s) water

33 Pinches

Dee Dee Rosario

Rock HIll, SC

Updated on Oct 21, 2013

This recipe was given to me by a good friend. I love Refried Beans and this is a healthier version!

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prep time 15 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 4 to 6

Ingredients

3 cups dry pinto beans, rinsed
1 large onion peeled and halved
1/2 - fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
3 tablespoons salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water

How To Make refried beans without the refry

Step 1

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.

Step 2

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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