Mexican Unfried Refried Beans Recipe

Mexican Unfried Refried Beans Recipe


3 cups dry pinto beans , rinsed
1 onion , peeled and halved
2 tablespoons minced garlic
2 1/2 teaspoons salt
1 -2 fresh jalapeno pepper , seeded and chopped
1/8 teaspoon ground cumin
9 cups water (or 9 cups an equivalent amount of half water and half broth)
1 3/4 teaspoons fresh ground black pepper


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. 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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