Refried Beans Without the Refry

CaliforniaJan's Note:

Refried beans made simple in a crock pot...a great and low fat alternative to canned beans. If you like variety, black beans can be substituted for part of the pinto beans. Note: Since reviewers commented on the salt, I've reduced the amount. If you think this may still be too much salt for you, add it at the end and to your personal taste. Enjoy!

• Total Time: 8 hrs
• Prep Time: 0 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 14

• 1 onion , peeled and halved
• 3 cups dry pinto beans , rinsed
• ½ fresh jalapeno pepper , seeded and chopped
• 2 tablespoons garlic , minced
• 3 -4 teaspoons salt , adjust to personal taste
• 1 ¾ teaspoons black pepper
• 1⁄8; teaspoon ground cumin (optional)
• 9 cups water

Directions:

1. Place the onion, rinsed beans, jalapeno, garlic, salt pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain the desired consistency.

Reviews

[Felines]

These were way too easy, flavorful and healthy, my husband and I both loved them! Thank you CaliforniaJan, I will be making these again and soon.

[Cheri 911]

I made these in the pressure cooker. 35 minutes at 15lbs. I also added some chicken broth base in lieu of 2t of salt. Next time I may try ham broth base. I used the whole pepper, 'cause I love a little heat. They were very good, and I'll definitely use this recipe again.

[CraftScout]

These were yummy! I left out the jalapeno, since I was going to be serving my heat-leery kids, but even still this was a good solid recipe. I left some unmashed for burritos, and mashed some for Mexican Pinto Bean Dip. It worked beautifully for both. Thank you for posting. MAde for ZWT5, for the Groovy GastroGnomes!