Fat-Free Refried Beans
Some cooks like to mash the onion, jalapeño pepper, and garlic into the cooked beans; others prefer to discard them once the beans are cooked. (They've pretty much given up their flavors to the beans at this point anyhow.)
INGREDIENTS | SERVES 8
- 3 cups dried pinto beans
- 1 large onion, peeled and halved
- ½ fresh jalapeño pepper, seeded and chopped
- 6 cloves of garlic, peeled and minced
- ⅛ teaspoon ground cumin, optional
- 9 cups water
- Salt and freshly ground black pepper, to taste
Rinse and drain the amount of beans called for in the recipe and then add them to a bowl or saucepan. Add enough water to cover the beans by 2 inches. Cover and let soak overnight or for 8 hours. Drain the beans, then rinse and drain again.
Add the beans, onion, jalapeño, garlic, and cumin to the slow cooker. Pour in the water and stir to combine.
Cover and, stirring occasionally and adding more water as needed, cook on high for 8 hours or until the beans are cooked through and tender. (If you have to add more than 1 cup of water during cooking, lower the temperature to low or simmer.)
Once the beans are cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding some of the reserved water as needed to attain desired consistency. Add salt and pepper to taste.
Reheating Fat-Free Refried Beans
Fat-Free Refried Beans can be reheated in the microwave or using any other traditional method that you use to warm up leftovers. However, if you want to add a touch of authentic flavor (and fat) to them, melt some lard in a nonstick skillet over medium heat, stir in the beans, and sauté until heated through.