- 1 onion, peeled and halved
- 3 c. dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 T. minced garlic
- 5 tsp. salt
- 1/8 tsp. cumin
- 1 1/2 tsp. fresh ground black pepper
- 9 c. water
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a crock pot.
2. Pour in the water and stir to combine.
3. Cook on High for 8 hours, adding more water as needed. (if the water keeps evaporating then the temp. is too high).
4. Once the beans have cooked, strain them, and reserve the liquid.
5. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
If desired, top with shredded cheese and serve with tortilla chips.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Looks good, i went ahead and bookmarked it on Digg.com under “Get Crocked – Crock Pot “Refried” Beans (healthier)”. Keep up with the good stuff.