Refried Beans Without the Refry |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 15 |
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Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin. Ingredients:
1 onion, peeled and halved |
3 cups dry pinto beans, rinsed |
1/2 fresh jalapeno pepper, seeded and chopped |
2 tablespoons minced garlic |
5 teaspoons salt |
1 3/4 teaspoons fresh ground black pepper |
1/8 teaspoon ground cumin, optional |
9 cups water |
Directions:
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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