Refried Beans without the Refry

Name: Refried Beans without the Refry
Prep time: 8 h 15 min
Cook time: 8 h 15 min
Total time: 8 h 15 min
Yield: 15
Cuisine: Global
Ingredients: 2 Tbsps minced garlic; 0 teaspoons ground cumin, optional; 2 teaspoons fresh ground black pepper; 1 fresh jalapeno pepper, seeded and chopped; 1 onion, peeled and halved; 710 milliliters dry pinto beans, rinsed; 5 teaspoons salt; 2 liters water

Refried Beans without the Refry might be just the side dish you are searching for. This recipe serves 15. This recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 54 calories, 3g of protein, and 0g of fat per serving. Head to the store and pick up onion, ground cumin, pinto beans, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 8 hours and 15 minutes.

Instructions

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.

Ingredients you will need

Jalapeno Pepper

Garlic

Pepper

Beans

Cumin

Onion

Salt

Equipment you will use

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.

Ingredients you will need

Water

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.

Ingredients you will need

Potato