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Mexican-style Red Beans

1 pound dried beans -- soaked overnight
4 cups cold water
1 large onion -- coarsely chopped
1 can (16 oz. ) tomatoes
2 garlic cloves -- minced
1 teaspoon crushed red pepper or 2 teaspoons chili powder
2 teaspoons salt
1/4 pound salt pork or bacon -- chopped (optional)
2 teaspoons ground cumin


Put all ingredients into slow cooker. Cook on high for 2 hours, then low for 8 hours. The beans can then be partially mashed for a low-fat alternative to refried beans.

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