Refried beans are simple to make when cooked in a slow cooker. This recipe yields flavorful, fat-free refried beans seasoned with garlic, jalapeño, and cumin.
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.
