Refried Beans Without the Refry

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  • 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


  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.

Nutritional Information

1 Serving
Servings Per Recipe: 15
Amount Per Serving

Calories: 139
Calories from Fat: 5
  • Total Fat: 0.5
  • Saturated Fat: 0.1
  • Cholesterol: 0
  • Sodium: 785
  • Total Carbohydrates: 25.4
  • Sugars: 1.2
  • Dietary Fiber: 6.2
  • Protein: 8.5

SmartPoints: 4


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