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Refried Beans without the Refry takes 15 minutes to prepare.

Refried Beans without the Refry takes 480 minutes to cook.

Refried Beans without the Refry makes 15 servings.

The ingredients for Refried Beans without the Refry are:

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Here is how you make Refried Beans without the Refry:

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. Serving Size: Makes 15 ServingsNumber of Servings: 15Recipe submitted by SparkPeople user CATMARTENS.

The nutritional information for Refried Beans without the Refry is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 52.3

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 860.0 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 3.2 g
• Protein: 3.0 g