Refried Beans Without the Refry

Ingredients

• • 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

Directions

• 1. Soak uncooked pinto beans overnight.

  2. 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.

  3. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with electric beaters, or a potato masher, adding the reserved water as needed to attain desired consistency.

  4. Note: If you are in a hurry, you can use canned pinto beans, but they won't taste as good.

Sources CHEFCLAUDE

http://allrecipes.com/recipe/70312/refried-beans-without-the-refry/