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Refried Beans Without the Refry

Refried Beans Without the Refry

  • Prep

    15 m
  • Cook

    8 h
  • Ready In

    8 h 15 m
CHEFCLAUDE

CHEFCLAUDE

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.

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Nutrition

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  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

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 desired consistency.
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Reviews

Deanna Krukow
1406

Deanna Krukow

11/23/2006

I will never buy refried beans again!!! The only thing I did different was using 1/2 Black Beans & 1/2 Pinto. My family thought they were better than anything bought! If you want to make a large batch of bean dip, after mashing the beans add:2 C.salsa, 2C.shredded Co-Jack cheese, 2C. shredded pepperjack cheese,8oz. creamcheese, 16oz. sourcream, 2T. chili powder, 1/2t. ground cumin...mix and let cook a couple hours longer so flavors can blend.Makes a huge batch so just freeze leftovers :)

KimHr
950

KimHr

10/1/2006

I make refried beans all the time and I thought I had my recipe down, but I have to say that though more simple with less ingredients than my own, these beans are THE BEST! The only change I made was I used chicken broth instead of water, which I believe made for richer and yummier tasting beans. Because of the chicken broth, I also reduced the amount of salt. This is how I will make my beans from now on!

†Angela†
701

†Angela†

3/3/2007

These beans were delicious! I used to cook them in the Pot for 4 hours with only onion and salt...but WOW...THIS IS MY NEW RECIPE!! I only added 3 teaspoons of salt and will add only 1 tablespoon of garlic next time. I cooked them on High for 8 hours as called for in the recipe and they came out great!! After they were done cooking,I served a bowl to my husband ( frijoles de la hoya)and then I transferred some of the beans (along with some juice) to a pan and mashed them. I added a little bit of lard, a tad of milk and some cheese to make them creamy. The beans were PERFECT without adding lard,milk and cheese...I only added those ingrediants because I am mexican and that is how we have been refrying beans for generations. I couldn't break the habit :) I think next time I will try subsituting 2 cups of water for 2 cups of chicken broth.

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