Refried Beans Without the Refry
Description
These refried beans seasoned with garlic, jalapeño, and cumin are simmered with water in a slow cooker for 8 hours until tender and easy to mash.
Ingredients
•
3 cups dry pinto beans, rinsed
•
1 onion, peeled and halved
•
1/2 fresh jalapeno pepper, seeded and chopped
•
2 tablespoons minced garlic
•
5 teaspoons salt
•
1 3/4 teaspoons fresh ground black pepper
•
1/8 teaspoon ground cumin, optional
•
9 cups water
Directions
1
Gather all ingredients.
2
Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.
3
Cook on High until beans are very tender, about 8 hours; add more water as needed.
4
Strain beans and reserve cooking liquid.
5
Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.
6
Enjoy!