Refried Beans Without the Refry Recipe

Ingredients
<br>- 1 onion, peeled and halved
<br>- 3 cups dry pinto beans, rinsed
<br>- 1/2 fresh jalapeno pepper, seeded and chopped
<br>- 2 tablespoons minced garlic
<br>- 5 teaspoons salt
<br>- 1 3/4 teaspoons fresh ground black pepper
<br>- 1/8 teaspoon ground cumin, optional
<br>- 9 cups water
<br><p></p>Directions
<br>step 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.
<br>step 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.
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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

Directions
step 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.
step 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.

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