Soak beans overnight in water. The next morning put bean in 6 cups fresh water in a crock-pot and cook during day, on low, until tender. Drain and save some liquid.
Sauté onions and garlic in oil in large skillet until clear. Add a little water if vegetables stick. Add beans to onion and garlic. Mash beans with a potato masher. Continue to sauté for 10 minutes, stirring frequently. Allow some of the mashed beans to brown. Add cumin and salt. Add grated cheese and continue cooking until everything is thoroughly mixed and warmed through. Water or liquid from beans may be added to keep beans soft and mushy. Makes 6 cups.
Serves 12 (1/2 cup/srvg)
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 55 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 9.9mg||3 %|
|Sodium 259.3mg||9 %|
|Potassium 711.1mg||19 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 24.3g|
|Protein 13g||19 %|
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Calories per serving: 234
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