Refried Beans Without the Refry

Ingredients

• 3 cups dry pinto beans, rinsed

• 1 onion, peeled and halved

• ½ fresh jalapeno pepper, seeded and chopped

• 2 tablespoons minced garlic

• 5 teaspoons salt

• 1 ¾ teaspoons fresh ground black pepper

• ⅛ teaspoon ground cumin, optional

• 9 cups water

Description

1. Gather all ingredients.

2. Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.

3. Cook on High until beans are very tender, about 8 hours; add more water as needed.

4. Strain beans and reserve cooking liquid.

5. Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.

6. Enjoy.