Refried Beans Without The Refry

Refried Beans Without The Refry Recipe

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Dee Dee Rosario


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


☆☆☆☆☆ 0 votes

4 to 6
15 Min
8 Hr
Slow Cooker Crock Pot


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  • 3 c
    dry pinto beans, rinsed
  • 1 large
    onion peeled and halved
  • 1/2
    fresh jalapeno pepper, seeded and chopped
  • 2 Tbsp
    minced garlic
  • 3 Tbsp
  • 1/2 tsp
    fresh ground black pepper
  • 1/8 tsp
    ground cumin
  • 9 c

How to Make Refried Beans Without The Refry


  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.
  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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About Refried Beans Without The Refry

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy

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