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    Refried Beans without the Refry


    Source of Recipe


    Jane

    List of Ingredients




    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

    Recipe



    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. Note: 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.

 

 

 


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