Refried beans without the refry

1. 1

   Place onion, rinsed beans, jalepeno, salt, garlic, pepper and cumin into a slow cooker.

2. 2

   Pour in the water and stir to combine.

3. 3

   Cook on high for 8 hours, adding more water as needed.

4. 4

   Once the beans have cooked, strain them, and reserve the bean stock.

5. 5

   Mash the beans with a potato masher, adding the reserved bean stock as needed to attain the desired consistancy.

* Per serving · 4 servings · Values may vary.

No additional tips available.