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Refried Beans Without the Refry

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.
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 15 servings
Course: Dinner, Side Dish
Cuisine: Mexican
Calories: 139
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  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!

Nutrition

Calories: 139kcalCarbohydrates: 25gProtein: 9gFat: 1gSodium: 785mgFiber: 6gSugar: 1g

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