Refried Beans Without the Refry
Recipe by CHEFCLAUDE from allrecipes.com
Dinner,Side Dish 8 Hr. 15 Mins.
Ingredients
15
15 servings
- •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
Instructions
- Gather all ingredients.
- Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.
- Cook on High until beans are very tender, about 8 hours; add more water as needed.
- Strain beans and reserve cooking liquid.
- Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.
- Enjoy!
Nutritional Facts
Per 15 servings
- Calories: 139
- Carbohydrate: 25g
- Fat: 1g
- Fiber: 6g
- Protein: 9g
- Sugar: 1g
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