Refried Beans Without the Refry ala Becca

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Becca Hyland O'Donnell 2

Flavorful refried beans seasoned with garlic, jalapeno, and cumin are simple to make when cooked in a slow cooker.

Modified from: Refried Beans Without the Refry

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Ingredients

8 h 15 m servings
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Original recipe yields 15 servings

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Directions

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  1. 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.
  2. 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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