Refried Beans Without the Refry

Refried Beans Without the Refry created by Gatorbek

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!

Ready In:
8hrs
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@CaliforniaJan
Contributor
@CaliforniaJan
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"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!"
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  1. ColoradoCooking
    Have made this several times. I make several varieties of refried beans and this is always in the rotation. I add in 2 T. jalapeno juice from jarred and 2 fresh jalapenos chopped, 1 T. chili powder, more cumin and only 1 1/2 t. salt. Delish!
    • Review photo by ColoradoCooking
    Reply
  2. rusticgirl
    Meh. I've made these a few times because it's super easy but...I was never really happy with them. First, the amount of salt is outrageous. I use 1/4 teaspoon and that's perfect. You can always add a little more later but to start, go easy!! Second, today I finally realized adding raw onions and garlic is giving the beans this weird, funky almost raw flavour. It's...not great. From now on I will sautee them in a little olive oil first. Side note - If you prefer using the low setting like I do, reduce the water. 7 cups is plenty and I still have to drain a lot off. I cook them on low for 8 hours.
    Reply
  3. whtbxrmom
    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.
    Reply
  4. Ambervim
    I like the flavor and ease of this recipe. I almost just put it in the food processor, however did not. I like the texture that results from mashing.
    Reply
  5. Ambervim
    Refried Beans Without the Refry Created by Ambervim
    Reply
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