Refried Beans Without the Refry
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
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Instructions
- 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!
Source
Original recipe: View Original