Refried Beans Without the Refry

• servings: 15 servings
• active time: 15 minutes
• total time: 8 hours 15 minutes

Ingredients

3 cups dry pinto beans, rinsed

1 onion, peeled and halved

½ fresh jalapeno pepper, seeded and chopped

2 tablespoons minced garlic

5 teaspoons salt

1 ¾ teaspoons fresh ground black pepper

⅛ teaspoon ground cumin, optional

9 cups water

Directions

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!

Nutrition

• Calories: 139 kcal
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Sodium: 785 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 6 g
• Total Sugars: 1 g
• Protein: 9 g