Refried Beans (without the refry) six sisters

Refried Beans (without the refry!)

Serves: 10 Prep time: 10 mins Cook time: 8 hours

Ingredients: 1 onion, peeled and halved 3 cups dry pinto beans, rinsed 1⁄4 - 1⁄2 fresh jalapeno pepper, seeded and chopped 2 Tablespoons minced garlic 3 teaspoons salt 1 3⁄4 teaspoons fresh ground black pepper 1⁄8 teaspoon ground cumin 5 cups water 4 cups chicken broth 1⁄2 cup cheddar cheese (opt. topping)

Directions: Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on high for 8 hours, adding more water as needed. 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. Sprinkle with cheese, if desired, and serve.

Nutrition Facts:

Serving size: 1/10 of recipe	Amount per recipe: 10	Calories: 124	Total Fat: 1 g	Saturated fat: 0 g
Cholesterol: 0 mg	Sodium: 1007 mg	Carbohydrates: 20.3 g	Sugar: 1.4 g	Protein: 8.4 g