Refried Beans Without the Refry

          

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.

Original recipe makes 15 servings

Ingredients

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

  • PREP

    15 mins

  • COOK

    8 hrs

  • READY IN

    8 hrs 15 mins

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.

Nutrition

Calories: 139 kcal
Carbohydrates: 25.4 g
Cholesterol: 0 mg
Fat: 0.5 g
Fiber: 6.2 g
Protein: 8.5 g
Sodium: 785 mg

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