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Refried Beans Without the Refry
Nb persons: 15
Yield:
Preparation time:
Total time:
Source: Allrecipes
| 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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