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    Refried Black Beans

    Source of Recipe

    (serves 6 to 8)

    1 lb. dried black beans, soaked and rinsed
    dash chili powder
    1 clove garlic, crushed
    1/2 tsp. ground cumin
    1 small onion, chopped
    1/2 tsp salt
    6 cups water
    1 Tbsp vegetable oil
    4 oz. crumbled goat cheese (about 3/4 cup)
    2 Tbsp. finely chopped fresh cilantro

    In a slow cooker, combine beans, chili powder, garlic, cumin, onion,
    salt and water. Cover and cook on HIGH 6 to 7 hours or until beans
    are soft. Drain beans and partially mash with a potato masher or
    in a food processor, leaving about half of the beans whole. Just
    before serving, heat oil in a large skillet over med. heat. Add
    partially mashed beans, heat, and stir until fairly dry. Serve
    topped with goat cheese and cilantro.




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