Refried Beans
  • 1 onion, peeled and halved
  • 3 cups dry pinto beans, rinsed
  • 1/2 cup fresh jalapeno pepper, seeded and chopped (optional)
  • 2 tablespoons minced garlic
  • 3 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon ground cumin (optional)
  • 2 teaspoons gluten-free chicken bouillon
  • 9 cups water
  1. Place all ingredients into a slow cooker (or heavy bottomed stock pot). Stir to combine.
  2. For the slow cooker, cook on high for 8 hours, adding more water as needed. Note: If more than 1 cup of water has evaporated during cooking, the temperature is too high.
  3. For the stove top, bring to a boil, then turn the heat down to low and cover, stirring occasionally. Cook for 4-5 hours, or until the beans are tender. Add more water if more than 1 cup of water has evaporated during cooking.
  4. Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain the desired consistency.
Adapted from
Recipe by Faithfully Gluten Free at