REFRIED BEANS W/O THE REFRY

By nurseliz

FAT-FREE

Ingredients

• Ingredients
• 1 * 1 onion, peeled and halved
• 3 * 3 cups dry pinto beans, rinsed
• 1/2 * 1/2 fresh jalapeno pepper, seeded and chopped
• 2 * 2 tablespoons minced garlic
• 5 * 5 teaspoons salt
• 1 3/4 * 1 3/4 teaspoons fresh ground black pepper
• 1/8 * 1/8 teaspoon ground cumin, optional
• 9 * 9 cups water

Preparation

Step 1

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.

Nutritional Information open nutritional information

Amount Per Serving Calories: 139 | Total Fat: 0.5g | Cholesterol: 0mg