Refried Beans

Refried Beans

This simple, fat free recipe will yield some of the most delicious refried beans you've ever tasted. In the past, I've used canned refried beans, but this recipe is so easy and delicious there's no reason to buy canned beans again.
  • Prep: 5 min
  • Cook: 8 hours
  • Total: 8 hours
  • Yields 32 ounces refried beans
Refried Beans
  • 2 cups dry pinto beans
  • Rinse beans in a fine mesh strainer. Pour beans into the cooking pot of a slow cooker.
  • 6 cups water
  • ½ fresh jalapeño pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • Add water, minced jalapeño, garlic, salt, and pepper to slow cooker. Stir to combine.
  • 1 small onion, peeled and cut in half
  • Place onion halves open side down on top of the beans.
  • Cover and cook on high until beans are well cooked and completely soft, at least 8 hours.
  • Remove onion chunks and mash beans with a potato masher.
  • Serve with rice, chips, tortillas, or your as as an ingredient in your favorite mexican dish.
From . ( Adapted from 100 Days of Real Food.

Related Equipment or Ingredients

Best of Make Better Food

Get New Recipes via Email + Free Cookbook

Sign up to get free recipes via email and download a free copy of the Best of Make Better Food e-cookbook, featuring 25 of my favorite recipes. Unsubscribe anytime.