Crockpot "Refried" Beans

recipe and image from here

Here are the beans Erik & Carissa like to make and use.

Addy and Ethan

Crockpot "Refried" Beans

2 lbs. pinto beans (4 c.)

1 large onion, chopped

4 T. jarred minced garlic

* Up to 2-1/2 T. salt

1 t. black pepper

2 t. cumin

10 c. hot water

* You can use as little as 1 T. of salt. It all depends on how you like your beans.

Rinse the beans in a colander. Pick out any bad beans.

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.

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

*Makes about 16 cups

Ethan and Addy visit the Houston Temple. by Carissa, wife of Barbara's grandson Erik