Refried Beans Without the Refry
- Reviews 17
Ready In: 8 hrs
Serves: 14
Ingredients
- 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
Directions
- 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.
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