A slow cooker can make any number of dishes easier, but if you’re looking to up your slow-cooker skills, why not try some refried beans without the refry? These beans are incredibly flavorful and even more versatile. They're perfect for wraps, dips, quesadillas and burritos, but don’t require a speck of fat! The flavor comes from onion, garlic and cumin, with the light kick of jalapeno — not too spicy, since it’s seeded and slow-cooked — and chili powder.
Plus, you don’t need to worry about getting the proportions of beans to water exactly right. Draining the liquid and slowly adding it back as you mash the beans means you end up with the perfect texture every time. It’s so easy and delicious, you’ll never go back to the canned stuff again!
Slow-Cooker Southern Refried Beans
6
5 minutes
8 hours 10 minutes
8 hours 15 minutes
One medium yellow onion, peeled and halved
Three cloves garlic, minced
2 ½ cups dry pinto beans
One small jalapeno pepper, seeded and diced
2 teaspoons ground cumin
1 teaspoon chili powder
7 ½ cups water
Salt and pepper to taste
Juice of half a lime
Place all ingredients in a slow cooker on high for eight hours.
Drain and reserve the liquid.
Use a potato masher to mash the beans, adding small amounts of liquid back until the desired consistency is achieved.
Add the juice of half a lime, and stir to combine. Serve immediately.
