Refried Beans Without the Refry

These refried beans don't look pretty, but they were really tasty! They're a snap to throw together in the crockpot, and you can make them whatever consistency you like, depending how much liquid you add back in at the end. I only have two minor comments - one is that I think I like the flavor of bacon in my refried beans. I think that the Mexican restaurants that I love having frijoles from use a big hunk-o-pork to give it an extra dimension of flavor. My other comment is that the beans taste crockpot-y. I love using my crockpot, but I feel like certain dishes - especially those using beans - have a certain taste and I'm not crazy about it. I think this would be fun to try in the pressure cooker, too!

Refried Beans Without the Refry - 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."

READY IN 8 Hrs 15 Min

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
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

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.

MacGourmet Rating: 4 Stars

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