Refried Beans Without the Refry

Refried Beans Without the Refry

Refried Beans Without the Refry


  • 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


All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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