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Refried Beans without the refry Recipe


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     Refried Beans without the refry

Category   Entrees - Maindishes
Sub Category   None
Servings   3-4
Preptime   15 Min.

1/2 peeled onion
1-1/2 Cups and 2 T. dry pinto beans
1/4 fresh jalapeno pepper, seeded and sliced
2 T. minced garlic
2-3/4 t. salt
1 t. fresh ground black pepper
1/8 t. ground cumin
5-1/2 Cups water

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. Remove the onion and jalapeno. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Serving Suggestions
Serve with corn tortilla

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