Mexican Unfried Refried Beans Recipe

Unfried Refried Beans 


3 cups dry pinto beans , rinsed

1 onion , peeled and halved

2 tablespoons minced garlic

2 1/2 teaspoons salt

1 -2 fresh jalapeno pepper , seeded and chopped

1/8 teaspoon ground cumin

9 cups water (or 9 cups an equivalent amount of half water and half broth)

1 3/4 teaspoons fresh ground black pepper


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.

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