Sides & Appetizer’s

Refried Beans Without the Refry

Name: Refried Beans Without the Refry
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 15 servings
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

15 servings

servings

15 minutes

active time

8 hours 15 minutes

total time

Start Cooking

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

Serving Size

Calories

139 kcal

Total Fat

1 g

Saturated Fat

0 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

Sodium

785 mg

Total Carbohydrate

25 g

Dietary Fiber

6 g

Total Sugars

1 g

Protein

9 g