Mexican

Slow Cooker Refried Beans without the refry takes several minutes to prepare.

Slow Cooker Refried Beans without the refry takes several minutes to cook.

Slow Cooker Refried Beans without the refry makes 10 servings.

The ingredients for Slow Cooker Refried Beans without the refry are:

1 medium onion, peeled and halved
3C dry pinto beans
1/2 fresh jalapeno pepper, seeded and chopped
2 Tbsp minced garlic
3 packets low sodium chicken bouillon
2 tsp sea salt
1 3/4 tsp ground black pepper
1/8 tsp ground cumin
9 C water

Here is how you make Slow Cooker Refried Beans without the refry:

Cook in crockpot for 8 hours on HIGH setting.Strain but reserve liquid. Mash beans, adding some liquid back to desired consistancy. (I let the liquid settle a bit first then pour out the watery stuff and only add the thicker liquid. It contains more nutrients and more of the spices)Makes 10 1/2-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user JOOLIEBOOLIE69.

The nutritional information for Slow Cooker Refried Beans without the refry is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 79.0

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,011.1 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 4.8 g
• Protein: 4.5 g

Slow Cooker Refried Beans without the refry is Mexican cuisine.