Refried Beans Without the Refry

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.The recipe is from the Keeper of the Home and includes my comments/adaptations.

1 onion, peeled and halved
4 cups dry pinto beans, rinsed *
2 fresh jalapeno pepper, seeded and chopped
1 Tbsp. minced garlic
1 Tbsp. salt
1 Tbsp. fresh ground black pepper
1 tsp ground cumin
1 tsp chili powder
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 as needed. Note: 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 reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Freeze 2-3 cups per freezer bag or container. Thaw in the refrigerator for 24 hours before use.

* 2 cups dry beans = 1 pound