Homemade. Refried Beans/Pic

[Roxy15]

Homemade Refried Beans:

1 lbs dry pinto beans (do not pre-soak)
1 medium onion, chopped
4 cloves garlic, minced
1/2 Tablespoon Cumin
1 Tablespoon Kosher Salt
1 Tablespoon for chili powder 
1 teaspoon onion powder 
1 teaspoon garlic powder 
1 1/2 teaspoon black pepper 
4 cup reduced sodium chicken broth
3 cup water

 

Put onions and garlic in bottom of crockpot.  Put in beans.  Put in spices and then liquids.  Stir two times - no more!  Cover and cook on low for 7 to 8 hours.  

 

Remove excess juice but leave some in crockpot.  It is better to remove too much juice then not enough.  Too much will make your beans runny.  With an immersion blinder, blend until desired consistency.  If you want spicy beans, add 1 to how many you may want of fresh jalapeños.  Remove seeds and membrane for a little spice.  But be sure to remove seeds.

Additional note:  You can freeze these beans in quart bags or will last up to 2 weeks in refrigerator.