Refried Beans without the Refry

Another staple in our house is homemade refried beans. We ALWAYS have some on hand. We use them in all sorts of dinners and the kids love them to make a quick burrito, dip chips into etc. The best part is they freeze great! I start a double batch in a large crockpot, whiz and immersion blender through it and we're set to go. A giant pot cost about $4 to make!

Can't take any credit for the recipe, I found it on allrecipes. I usually make it just as the recipe states except I reduce the salt and add some chicken broth in place of the water.

Refried Beans Without the Refry

• Prep
  15 m
• Cook
  8 h
• Ready In
  8 h 15 m

Recipe By:CHEFCLAUDE

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

Ingredients

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic

 

• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground 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 desired consistency.

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Printed From Allrecipes.com 2/29/2016