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Unfried Refried Beans

1 onion, peeled & halved
3 cups dry pinto beans, rinsed
12 fresh jalapeno pepper, seeded & chopped
4 minced garlic cloves (to taste)
5 teaspoons salt
1 34 teaspoons ground pepper
18 teaspoon cumin (optional)
9 cups water


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 atleast 8 hours, adding more water as needed. If more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, reserving the liquid. Pull out the onion and mash the beans with a potato masher. Add the reserved liquid as needed to attain the consistency you like.

Source: www.food.com