(Not) Refried Beans
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
9 about 1/2 cup each
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Calories
17982 kcal
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Cuisine
American, International, Vegetarian, gluten-free
(Not) Refried Beans
Description
The recipe begins by sorting and rinsing dry pinto beans to remove impurities. Ingredients like diced onion, seeded jalapeño, minced garlic, cumin, chili powder, and cracked black pepper are combined with the beans in a slow cooker, with water added to cover. Cooking on high or low for several hours softens the beans thoroughly. Salt is added after cooking to avoid toughening the beans.
The cooked beans are then mashed with reserved cooking liquid to reach a slightly thinner consistency than expected, allowing for thickening as it cools. The spices impart gentle heat and aromatic notes without overwhelming the bean's natural earthiness. Unlike traditional refried beans, this version is not fried and has a fresh, less oily texture.
This bean preparation can accompany Mexican dishes such as tacos or enchiladas or be spread on toast for a hearty snack. The slow cooking also makes it easy and hands-off to prepare in advance.
Ingredients
- 1 lb. pinto beans $1.45, dry
- 1 onion $0.42, medium
- 1 jalapeño $0.13, medium
- 2 cloves garlic $0.16
- 1 tsp cumin $0.10
- 1/2 Tbs chili powder $0.15
- 10-15 black pepper $0.05, cranks cracked
- 6 cups water $0.00
- 2-3 tsp salt $0.05
Instructions
- Spread the dry beans out onto a baking sheet to pick through them and remove any stones or bad pieces. Place the beans in a colander and rinse with cool water.
- Dice the onion. Cut the stem off the jalapeño, slice it open lengthwise, and remove the seeds and ribs by scraping with a spoon. Dice the jalapeño and mince the garlic. Place the onion, garlic, and jalapeño in the slow cooker along with the cumin, chili powder, and black pepper. Do not add the salt.
- Add the sorted and rinsed beans to the slow cooker along with 6 cups of water. Stir everything to distribute the seasoning. Secure the lid and cook on high for 4-5 hours or on low for 8. It’s okay if they cook longer, they’ll just be easier to mash.
- After cooking, remove about 1 cup of the water and reserve it in a bowl. Mash the beans and add the reserved water back in as needed. Make the beans a little thinner in texture than you’d expect because they will thicken as they cool. Season the mashed beans with salt, beginning with one teaspoon and adding more to taste. I used approximately 1 Tbsp but add a little at a time until you’re satisfied. Serve warm!
Nutrition Information
Show DetailsNutrition Facts
Serving: 9about 1/2 cup each
Amount Per Serving
Calories 17982 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 179.82kcal | 9% |
| Carbohydrates | 33.58g | 11% |
| Protein | 11.24g | 22% |
| Fat | 0.7g | 1% |
| Sodium | 906.7mg | 38% |
| Fiber | 7.77g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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