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Refried Beans Without the Refry

Refried Beans Without the Refry

Cost $4.5, save $20

Source: Recommended by CookPal

  • 480 Min
  • 15 Servings
  • $4.5

INGREDIENTS

  • Beans

    • 3 cups dry pinto beans, rinsed

  • Vegetables

    • 🧅 1 onion, peeled and halved
    • ½ fresh jalapeno pepper, seeded and chopped
    • 🧄 2 tablespoons minced garlic

  • Spices and Seasoning

    • 🧂 5 teaspoons salt
    • 1 ¾ teaspoons fresh ground black pepper
    • ⅛ teaspoon ground cumin, optional

  • Liquids

    • 💧 9 cups water

STEPS

1

Gather all ingredients.

2

Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.

3

Cook on High until beans are very tender, about 8 hours; add more water as needed.

4

Strain beans and reserve cooking liquid.

5

Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.

6

Enjoy!

NUTRIENTS

Per 1 serving

🔥

139

Calories

  • 9
    Protein
  • 25
    Carbs
  • 1
    Fats

💡 Make sure to rinse and sort the beans before cooking to remove any impurities.Add extra water during cooking to prevent the beans from drying out.Use the reserved bean liquid to achieve a creamy texture when mashing.This dish can be refrigerated for up to 5 days or frozen for longer storage.