Refried Beans Without the Refry
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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