Thursday, December 4, 2014

Slow Cooker Refried Beans (Without the Refry!)

My family LOVES refried beans but there is a lot of fat in the commercial canned versions, so when I found this recipe online for a slow cooked version without any oils, I decided to go for it!  I wasn't disappointed - this is a flavourful recipe with the perfect consistency and costs only pennies per serving.  Enjoy these with your next Mexican dinner, or just as a side dish!!

1 onion, peeled and halved
3 cups dried pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tbsp. minced garlic
5 tsp salt
1 3/4 tsp fresh ground black pepper
1/8 tsp ground cumin, optional
9 cups water
  • 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 if needed (if more than 1 cup of water has evaporated during cooking, then the temperature is too high).
  • Once the beans have cooked, strain them and the onions, reserving the liquid.  Mash the beans with a potato masher, adding the reserved cooking water as needed to attain the desired consistency.
  • ENJOY!

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