Refried beans without the refry

8 ingredients
5 steps

Ingredients

  • 1 onion peeled and halved
  • 3 cup dry pinto beans rinsed
  • 1/2 jalepeno pepper, seeded and chopped
  • 2 tbsp minced garlic
  • 5 tsp salt
  • 1 3/4 tsp black pepper
  • 1/8 tsp ground cumin
  • 9 cup water

Directions

  1. 1
    Place onion, rinsed beans, jalepeno, salt, garlic, pepper and cumin into a slow cooker.
  2. 2
    Pour in the water and stir to combine.
  3. 3
    Cook on high for 8 hours, adding more water as needed.
  4. 4
    Once the beans have cooked, strain them, and reserve the bean stock.
  5. 5
    Mash the beans with a potato masher, adding the reserved bean stock as needed to attain the desired consistancy.

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