Refried Beans Without the Refry
By mariacle
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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
Details
Servings 15
Adapted from allrecipes.com
Preparation
Step 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.
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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