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Ingredients
- 1 (1-pound) package dried black beans $
- 3 cups fat-free, lower-sodium chicken broth
- 2 cups finely chopped onion (about 1 large) $
- 1 tablespoon chopped chipotle chile, canned in adobo sauce
- 1 teaspoon salt
- 4 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 4 ounces crumbled queso fresco (about 1 cup)
- 1/2 cup chopped fresh parsley
- 1/2 cup unsalted pumpkinseed kernels
Details
Preparation
Step 1
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Place beans in a 3-quart electric slow cooker. Stir in chicken broth and next 4 ingredients (through garlic). Cover and cook on LOW for 10 hours or until beans are tender.
3. Stir in lime juice. Mash bean mixture with a potato masher until slightly thick. Sprinkle with queso fresco, parsley, and pumpkinseed kernels.
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