Refried Beans Without the Refry

By Addie

Ingredients

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 3 T. minced garlic
• 5 t. salt
• 1 3/4 t. fresh ground black pepper
• 1/8 t. ground cumin
• 1/4 t. ground chipotle
• 9 cups water

Details

Preparation time 15mins
Cooking time 500mins
Adapted from keyingredient.com

Preparation

Step 1

1. Place all ingredients in a slow cooker. Stir to combine.

2. Cook on high for 8 hours, adding more water as needed.

3. Once the beans have cooked, drain them, and reserve the liquid.

4. Mash the beans with a potato mashed, adding the reserved water as needed to attain desired consistency.

5. Season to taste with more garlic, cumin, and chipotle.