Refried Beans Without the Refry
Submitted by: CHEFCLAUDE/Bethany Weathersby
Prep Time: 15 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 15 Minutes
Yields: 15 servings
"Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful refried beans seasoned with garlic, jalapeno, and cumin."
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
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. 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.