Meals of Mexico with Juanita Perez #44

Refried Beans Without the Refry

Recipe Servings: 15
Cooking Period: 8 Hours and 15 Minutes

Ingredients
one onion, peeled and halved
three cups dry pinto beans, rinsed
half fresh jalapeno pepper, seeded and chopped
two tablespoons minced garlic
five teaspoons salt
one and half teaspoons fresh ground black pepper
nine cups water

Directions
Preparation Period:
15 Minutes
Cooking Period:
8 Hours
Ready In:
8 Hours and 15 Minutes

Put the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Fill in the water and stir to combine. Cook on High for eight hours, putting more water as needed. Notice: if more than one cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, sort them, and reserve the liquid. Crush the beans with a potato masher, putting the reserved water as needed to attain desired consistency.

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