0 0
Refried Beans Without the Refry

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Nutritional information

139 calories
0.5 g fat
25.4 g carbohydrates
8.5 g protein
0 mg cholesterol
785 mg sodium
559 mg potassium
1 g sugar
4 mg vitamin C
53 mg calcium
2 mg iron
71 mg magnesium

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Refried Beans Without the Refry

Features:
    Cuisine:

      "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."

      • 8 hr 15 mins
      • Serves 15
      • Medium

      Ingredients

      Directions

      Share

      Steps

      1
      Done

      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
      Done

      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.

      Recipe Reviews

      There are no reviews for this recipe yet, use a form below to write your review
      previous
      Steamed Vegan Rice Cakes
      next
      Black Bean and Corn Salad II
      previous
      Steamed Vegan Rice Cakes
      next
      Black Bean and Corn Salad II