Crockpot Refried Beans

By jsides

Note: I haven't usually taken time to soak these beans overnight, and they've always been tasty and my family has never experienced any adverse effects. However, I've read that soaking the beans can improve their quality, so take that into account before making these.

Ingredients

• 2 lbs pinto beans
• 1 large onion, chopped
• 4 Tbsp. jarred minced garlic
• Up to 2 1/2 Tbsp salt (This is the absolute max if you don't pre-soak your beans.)
• 1 tsp black pepper
• 2 tsp cumin
• 10 cups hot water

Details

Adapted from penniesandpancakes.blogspot.com

Preparation

Step 1

*Makes about 16 cups
Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.

Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. (We like our beans somewhere between the very-liquidy restaurant style beans, and the canned version of refried beans.)

Mash beans with a potato masher to desired consistency.