About this recipe:Refried beans without having to refry! They are simple to make using dried pinto beans if you use a slow cooker. They are seasoned with garlic, jalapeno chilli pepper and cumin. Makes a lot so perfect for a Mexican-themed party!
1 onion, peeled and halved
580g dry pinto beans, rinsed
1/2 fresh jalapeno chilli 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
2 litres water, or as needed
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Method Prep:15min › Cook:8hr › Ready in:8hr15min
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 and lowering the temperature to low if too much liquid is evaporating.
Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved liquid as needed to obtain desired consistency.