Refried beans are simple to make when cooked in a slow cooker. This recipe yields flavorful, fat-free refried beans seasoned with garlic, jalapeño, and cumin.
Refried Beans Without the Refry
Refried beans are simple to make when cooked in a slow cooker. This recipe yields flavorful, fat-free refried beans seasoned with garlic, jalapeño, and cumin.
Ingredients
- 3 cups dry pinto beans rinsed
- 1 onion peeled and halved
- ½ fresh 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
Instructions
- Gather all ingredients.
- Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.
- Cook on High until beans are very tender, about 8 hours; add more water as needed.
- Strain beans and reserve cooking liquid.
- Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.
- Enjoy!
Notes
Recipe Tip
If more than 1 cup water has evaporated during cooking in step 2, then the temperature is too high.
If more than 1 cup water has evaporated during cooking in step 2, then the temperature is too high.
