Refried Beans Without the Refry


  • 1onion, peeled and halved
  • 3 cups dry pinto beans, rinsed
  • ½fresh jalapeno pepper, seeded and chopped
  • 2 tablespoons minced garlic
  • 5 teaspoons salt
  • 1 ¾ teaspoons fresh ground black pepper
  • ⅛ teaspoon ground cumin, optional
  • 9 cups water
  • Directions

  • 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.


  • Step 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.

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