Refry Beans Without the Refry

By LWEIR57

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." — CHEFCLAUDE

Found recipe at AllRecipe.com. See ingredients for changes I made after reading several comments from this site.

Ingredients

• 15 recipe makes 15 servings
• 1 1 1 onion, peeled and halved
• 3 3 3 cups dry pinto beans, rinsed
• 1/2 1/2 1/2 fresh jalapeno pepper, seeded and chopped
• 2 2 2 tablespoons minced garlic
• 5 5 5 teaspoons salt
• 1 3/4 1 3/4 3/4 teaspoons fresh ground black pepper
• 1/8 1/8 1/8 teaspoon ground cumin, optional
• 9 9 9 cups water

Details

Servings 10
Preparation time 15mins
Adapted from allrecipes.com

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.

My changes: I cooked overnight on LOW for 10 hours and was perfect, but check for tenderness of beans before mashing to ensure done. No need to worry about adding more liquid this way.