I love Mexican food with refried beans, but I hate the guilt of all the fat the next day. Here's a recipe that I made so there's no more guilt. Bring it on! This does take a day to make, plan ahead.more
C. dry pinto or black beans
6 to 7
C. onion, diced
cloves garlic, diced
Rinse the beans in a colander. Grab your crock-pot and put in all the ingredients, making sure the water is at least 1 1/2 inches above the beans. Turn it on low for 8 hours, (I like to let these cook while I'm sleeping). After their done, turn off the crock-pot and let the beans sit in the warm water for an additional 6 to 7 hours, this makes them really soft. Drain the extra water from the beans. Take a potato masher and get to mashing. (Mash & Stir) Put some of the beans in a non-stick pan over medium and warm them up before serving. Top with cheese, green onions or whatever floats your boat! * You can add a diced jalapeno to the beans as they cook if you want an extra kick.