Refried Beans Without the Refry recipe

All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
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

Nutrition Info

139.4 calories
carbohydrate: 25.4 g
cholesterol: : -
fat: 0.5 g
fiber: 6.2 g
protein: 8.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 784.7 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

15 servings

Recipe Note

Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.

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