Ole!

by WiredBerries Editors — July 16, 2008

Mexican food is one of my favorite summer indulgences, but it doesn't have to be a luxury. This simple recipe is ridiculously easy and delivers flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.

Non-Refried Beans

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

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. (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.