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Refried Beans Without the Refry

Taylor Costa
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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Side Dish
Servings 15
Calories 139 kcal

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.