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Refried Beans Without the Refry Recipe

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This recipe for Refried Beans Without the Refry, by , is from Rees Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennifer Day

Category:
Category:

Ingredients:  
Ingredients:  
1 onion, peeled and halved
3 c. dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped, or 1 can chopped green chilies
2 T. minced garlic
4 tsp. salt
2 tsp. chili powder
1 tsp. fresh ground black pepper
1/8 tsp. ground cumin
8 c. water or broth

Directions:
Directions:
Place the onion, rinsed beans, jalapeno, garlic, salt, chili powder, pepper, and cumin into a slow cooker. Pour in the water or broth 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. Season with more salt, if needed.

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
This came from allrecipes.com. I was curious to try, and the family and I both agreed it was amazingly good. In fact, I have stopped buying canned refried beans. These are so much better! And you can freeze what you don't eat. I preferred them with the green chilies - go with the jalapeno if you like spicy beans.

 

 

 

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