Re-fried Beans Without the Re-fry


Flavorful re-fried beans seasoned with garlic, jalapeno, chili powder and cumin are simple to make when cooked in a slow cooker.

Modified from: Refried Beans Without the Refry

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8 h 15 m servings
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Original recipe yields 15 servings

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  1. Put onions and jalapenos in food processor and puree. Place the onion, rinsed beans, jalapeno, garlic, pepper, and cumin into a slow cooker. Pour in the chicken broth and stir all ingredients to combine. Cook on high in a 6 or 6 1/2 quart slow cooker for 8 hours, adding water if needed.
  2. Once the beans have cooked, strain them reserving the liquid. Mash the beans with a potato masher, adding the reserved broth as needed to attain desired consistency.


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