Crockpot “Refried” Beans

Ingredients: 1 tsp black pepper,2 tsp cumin,4 Tbsp. jarred minced garlic,1 large onion, chopped,2 lbs pinto beans,*Up to 2 1/2 Tbsp salt (This is the absolute max if you don’t pre-soak your beans.),10 cups hot water
Instructions:

1. Rinse the beans in a colander. Pick out any bad beans.
2. Combine all the ingredients in the crockpot.
3. 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.
4. Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

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