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Refried Beans Without the Refry

Thursday - April 26, 2018 11:18 am , Category : RECIPES

Ingredient:

1 onion, peeled and halved
 3 cups dry pinto beans, rinsed
 ½  fresh jalapeno pepper, seeded and chopped
 2 tbsp minced garlic 
5 tsp salt
 1  ¾  tsp fresh ground black pepper
 1/8  tsp ground cumin, optional
 9 cups water

Method:
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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