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Today is September 29, 2022

Slow Cooker ‘Refried’ Beans

Side Dishes



1 onion, peeled and halved
2 cups dried pinto beans, soaked according to package directions and rinsed
1/2 fresh jalapeño pepper, seeded and chopped
2 cloves garlic, minced
3/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cumin
2 Tbsp. olive oil
6 cups water


Combine onion, beans, jalapeño, garlic, salt, pepper, cumin, olive oil and water in the slow cooker. Cook on low 8 to 10 hours or on high 4 to 6 hours. Remove the bigger chunks of onion and drain the liquid, reserving some. Mash beans with a potato masher, adding reserved liquid to get desired consistency and texture. Optional: Top with shredded Monterrey Jack cheese.


From “Dixie Dining III,” Mississippi Federation of Women’s Clubs Inc.

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