Crockpot “Refried” Beans
from Mamame at Annie’s Kitchen
2 lbs. pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic (or 4 cloves fresh garlic, minced)
Up to 2 1/2 Tbsp salt (wait to the end and add a little bit at a time and taste)
1 tsp. black pepper
2 tsp. cumin
10 cups hot water
Rinse the beans in a colander. Pick out any bad beans or stones.
Combine all the ingredients in the crockpot. Remove any floating beans. Cover and cook on HIGH for 4 hours and then LOW for 2 hours.
Uncover and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed.
Mash beans with a potato masher or hand blender to desired consistency.
Serve warm.
The dish in the photo looks like you’ve got it to the perfect texture. Not overly mushy and with enough actual beans still in there to make it interesting. Just right! (sheesh, I sounds like Goldilocks…)
Actually, That was the photo that came with the ladies recipe off the link I provided. Mine DOES look like that, tho, but I loved the color contrast of the bowl and beans.