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. 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
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|Serving Size: 1 recipe (2210g)|
|Recipe Makes: 1|
|Calories from Fat: 96 (4%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 3824.6mg||132 %|
|Potassium 9966.5mg||262 %|
|Total Carbohydrate 440.3g||129 %|
|Dietary Fiber 109.8g||439 %|
|Sugars, other 330.4g|
|Protein 152.2g||217 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2446
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