Crockpot Refried Beans

Honestly, refried beans aren't the prettiest to photograph on their own, so I'm including a photo of how we usually eat our beans (bean & cheese crisps).  Obviously making homemade refried beans takes more effort than opening a can, but they are SO GOOD and much healthier for you too.  It's worth it to try and make it once in awhile at least!

3 cups pinto beans
1 small onion, finely chopped
2 garlic cloves, minced
olive oil
2 tsp cumin
1/4 tsp black pepper
1/2 tsp cayenne pepper
1 tsp chili powder
salt to taste (I usually add 1-2 tsp)

In a large colander (strainer), measure out 3 cups of beans, picking out any bad ones as you go.  Rinse beans.  Put beans into a large crock pot (mine is a 5qt) and add approximately 5-6 inches of water to cover the beans.  Place lid on and let soak overnight (no heat).

After soaking, drain beans into a colander again.  Put beans back into crock pot and fill with water with at least 4 inches covering the beans.  Cook on low for 8 hours.

When the beans are done, saute the onion and garlic with 1-2 tsp oil in a large frying pan until translucent.  Drain the beans, reserving 2 cups of the liquid for later use.

With the pan on med high heat, add 2 tsp more oil and beans to the pan.  Mash bean with a potato masher.  Stir in reserved bean liquid for desired thickness.  Stir in remaining seasonings and you're done!

Refrigerate any leftovers.  They freeze well too!