REFRIED BEANS WITHOUT THE REFRY
http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx
http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx
1 onion, peeled and halved
3 c. dried pinto beans
½ fresh jalapeno, seeded and chopped
2 T. minced garlic
5 t. salt
1 ¾ t. pepper
1/8 t. cumin
9 c. water
Combine all ingredients in crockpot; stir. Cook on high for 8 hours (it goes in about 4 hours in my crockpot, so stick around the first time you make it to figure out how long it takes in yours). Strain, reserving liquid. Remove onion halves. Mash beans, adding reserved liquid to desired consistency.
Notes: Use this recipe as a starting point and tweak to your liking. My favorite method is to do half pinto and half black beans, skip the jalapeno, dice half the onion (it gets mashed with the beans while the other half gets removed after cooking), use 2-3 t. salt, add more cumin, and use chicken or veggie broth in place of half the water. I always double the batch and freeze in quart sized bags for taco nights. Sometimes I opt out of mashing them and freeze in some liquid. I also freeze the extra liquid and use it when making rice. If you do that, then keep in mind some of the bean liquid is actually solid (bean stuff) and you'll need just a tad more water.

