Refried Beans Without The Refry
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 cups
Pinto Bean (dry, rinsed)2 tbsps
Garlic (minced)5 tsps
Salt1.75 tsps
Ground Black Pepper (fresh)1 tsp
Ground Cumin (optional)9 cups
WaterDirections:
1
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker
2
Pour in the water and stir to combine
3
Cook on High for 8 hours, adding more water as needed
4
Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high
5
Once the beans have cooked, strain them, and reserve the liquid
6
Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency