Refried Beans Without the Refry

Recipe View 5 mins Preparation (5 minutes): Gather all ingredients. Rinse the pinto beans under cold water until the water runs clear.

Recipe View 5 mins Slow Cook (8 hours): Place the rinsed pinto beans, halved onion, chopped jalapeño, minced garlic, salt, pepper, and cumin (if using) into a slow cooker. Pour in the water, ensuring the beans are fully submerged. Stir to combine all ingredients.

Recipe View 8 hrs Cooking (8 hours on High): Cook on High for approximately 8 hours, or until the beans are exceptionally tender and easily mashed. Check the water level periodically, adding more if needed to prevent the beans from drying out.

Recipe View 5 mins Strain and Reserve (5 minutes): Once the beans are cooked, carefully strain them using a colander or mesh strainer. Reserve the cooking liquid, as it is packed with flavor and will be used to achieve the desired consistency.

Recipe View 10 mins Mashing (10 minutes): Transfer the drained beans to a large, shallow bowl. Using a potato masher (or the back of a fork), begin to mash the beans. Gradually add the reserved cooking liquid, a little at a time, until you reach your preferred consistency. Some prefer a chunkier texture, while others prefer a smoother, creamier consistency.

Recipe View 0 mins Serve and Enjoy: Taste and adjust seasonings as needed, adding more salt, pepper, or cumin to your liking. Serve warm as a side dish, burrito filling, or as a delicious dip with your favorite tortilla chips.