This is a phenomenal, easy recipe to make a huge batch of refried beans that will freeze extremely well. Just cook, mash, place in plastic containers and you have a wholesome, on-the-go snack that warms up quickly.
1 pound dried Pinto Beans
1 Onion, chopped
4 cloves garlic, minced
2 teaspoons ground Cumin
2 teaspoons salt
1/2 teaspoon Cayenne pepper
Optional Add-ins, Such As Ham Bone Or Bacon Strips
7 cups Water
Salt And Pepper, to taste
Pour dried beans in the slow cooker. Add onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock.
Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.
Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.
Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.
Serve as-is or sprinkle with your favorite toppings. Serve warm.