Refried Beans Without the Refry


Refried beans are simple to make when cooked in a slow cooker. This recipe yields flavorful, fat-free refried beans seasoned with garlic, jalapeño, and cumin.

Prep Time:
15 mins
Cook Time:
8 hrs
Total Time:
8 hrs 15 mins


  • 3 cups dry pinto beans, rinsed

  • 1 onion, peeled and halved

  • ½ fresh jalapeno pepper, seeded and chopped

  • 2 tablespoons minced garlic

  • 5 teaspoons salt

  • 1 ¾ teaspoons fresh ground black pepper

  • teaspoon ground cumin, optional

  • 9 cups water


  1. Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.

  2. Cook on High until beans are very tender, about 8 hours; add more water as needed.

  3. Strain beans and reserve cooking liquid. Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.


If more than 1 cup water has evaporated during cooking in step 2, then the temperature is too high.

Nutrition Facts (per serving)

139 Calories
1g Fat
25g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 139
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 785mg 34%
Total Carbohydrate 25g 9%
Dietary Fiber 6g 22%
Total Sugars 1g
Protein 9g
Vitamin C 4mg 18%
Calcium 53mg 4%
Iron 2mg 12%
Potassium 559mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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