Unfried Refried Beans

Submitted by Mmmama

"I found this recipe a few years ago on a different site and have enjoyed how easy and good it is!"

 

• Ready In: 8hrs 15mins
• Ingredients: 8
• Serves: 12-15

ingredients

• 1 onion, peeled & halved
• 3 cups dry pinto beans, rinsed
• 1⁄2 fresh jalapeno pepper, seeded & chopped
• 4 minced garlic cloves (to taste)
• 5 teaspoons salt
• 1 3⁄4 teaspoons ground pepper
• 1⁄8 teaspoon 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 atleast 8 hours, adding more water as needed. 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, reserving the liquid. Pull out the onion and mash the beans with a potato masher. Add the reserved liquid as needed to attain the consistency you like.

Reviews

[Queen Roachie]

This is the recipe I use off the other site too. I start this on low the evening before I am going to eat it. I use chicken broth, or bouillon, and no salt. I leave out the jalapeno since the kiddies won't eat it. I also add smoked shanks before I go to bed, and shred and debone them in the morning when i get up, stirring the meat back into the beans. To refry these, heat fat of your choice in a skillet, add some of the smashed beans, cook over medium high heat, stirring occasionally to get that restaurant texture, adding a splash of milk and some shredded cheese as desired. I have started using onion powder in this so I don't have to fish the onion out of the pot. LOVE this recipe, and make it all the time when it's cold out.

 

[erobbins4]

We love this recipe at our house. I typically use half water and half chicken broth to add extra flavor. I would recommend tasting before adding salt. I also prefer to soak the beans overnight.