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Nutrition Facts
Serving Size 1 (208g) Recipe makes 14 servings
Calories 33
Calories from Fat 3		(11%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 570mg		23%
Potassium 157mg		4%
Total Carbohydrate 6.6g		2%
	Dietary Fiber 0.2g	0%
	Sugars 0.4g
Protein 2.5g		5%
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Refried Beans Without the Refry

Recipe #290034 | 8 hours | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: CaliforniaJan
Mar 4, 2008

Refried beans made simple in a crock pot...a great and low fat alternative to canned beans. If you like variety, black beans can be substituted for part of the pinto beans. Note: Since reviewers commented on the salt, I've reduced the amount. If you think this may still be too much salt for you, add it at the end and to your personal taste. Enjoy!

SERVES 14 (change servings and units)

Ingredients

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons garlic, minced
3-4 teaspoons salt, adjust to personal taste
1 3/4 teaspoons black pepper
1/8 teaspoon ground cumin (optional)
9 cups water

Directions

1
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
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 the desired consistency.

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Featured Reviews for This Recipe

From: Cheri 911

On Oct 11, 2009

I made these in the pressure cooker. 35 minutes at 15lbs. I also added some chicken broth base in lieu of 2t of salt. Next time I may try ham broth base. I used the whole pepper, 'cause I love a little heat. They were very good, and I'll definitely use this recipe again.

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From: CraftScout

On Jun 10, 2009

These were yummy! I left out the jalapeno, since I was going to be serving my heat-leery kids, but even still this was a good solid recipe. I left some unmashed for burritos, and mashed some for Mexican Pinto Bean Dip. It worked beautifully for both. Thank you for posting. MAde for ZWT5, for the Groovy GastroGnomes!

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From: Gatorbek

On Apr 9, 2008

These are fantastic! I almost forgot to throw them in the crock-pot this morning, they didn't make it in until about noon. I was worried, with the cook time being 8 hours, but they were done by 5:00 with no problem. I did boil the water before adding it to the crock-pot, because I was worried about the timing. I didn't add salt during cooking, because I've always heard cooking beans with salt toughens the skins. I added the salt at the end, and used less than 5 teaspoons. The flavor in this is absolutely perfect, thanks for sharing!

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From: Charlotte J

On Jun 30, 2008

This was so good. I worried that it would not have much flavor, but it most certainly did! I also used a whole jalapeno and added 1/2 of a small scallion. Served it with Healthy Baked Corn Tortilla Chips (Homemade) Thank you for posting! I made this for Zaar World Tour 4 2008 the Wild Card round South and Central America I'm playing on the team Tastebud Tickling Travelers Go team go!

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