Prep 0 mins
Cook 8 hrs
Refried beans made simple in a crock pot...a great and low fat alternative to canned beans. If you like variety, black beans can be substituted for part of the pinto beans. Note: Since reviewers commented on the salt, I've reduced the amount. If you think this may still be too much salt for you, add it at the end and to your personal taste. Enjoy!
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1⁄2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons garlic, minced
- 3 -4 teaspoons salt, adjust to personal taste
- 1 3⁄4 teaspoons black pepper
- 1⁄8 teaspoon ground cumin (optional)
- 9 cups water
- 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 the desired consistency.
I make my beans almost exactly this same way on the stove top, except I add serrano chili and 1 tsp. of ground cumin. I had not tried it in the crockpot before, because I didn't know how much water to add, but this was exactly the right amount of water, and now I can make it in the crockpot too.
This is our go to recipe for beans! They are even delicious unmashed. See my review of Simpy's Carnitas, Simpy's Carnitas!
I doubled the garlic (which we love) but only used 1 jalapeno (we've had great jalapenos from the garden this year) and it was plenty hot. Diced the onion so it mixed in with the beans and left jalapeno in rings so that our family members with frequent heartburn can pick them out of need be.