Refried Beans Without the Refry

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Everyday Cooking

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Refried Beans Without the Refry

Prep 15 m

Cook 8 m

Ready In 23 m

15 Servings

139 Calories


"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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  1. 1 onion, peeled and halved

  2. 3 cups dry pinto beans, rinsed

  3. 1/2 fresh jalapeno pepper, seeded and chopped

  4. 2 tablespoons minced garlic

  5. 5 teaspoons salt

  6. 1 3/4 teaspoons fresh ground black pepper

  7. 1/8 teaspoon ground cumin, optional

  8. 9 cups water


  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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