Ingredients:
1 onion, peeled & halved
3 cups dried pinto beans, rinsed
2 Tablespoons minced garlic
5 teaspoons salt
1-3/4 teaspoon pepper
1/8 teaspoon ground cumin
9 cups water
Next you will combine all of the ingredients in a large slow cooker...
before water...
after water...
Set your slow cooker to High & slow cook for 8 hours. After the 8 hours are up and your kitchen smells like a mexican restaurant strain the beans but reserve the liquid.
Now for the fun part.....mashing. I suppose you could use a potato masher but I have an easier tip....
TA DA.....
I love my immersion blender!! Could not live without it!!
End result are creamy refried beans....
You can eat them right out of the bowl with even tortilla chips....yummy!!
*tip* Make a big batch - freeze in 2 cup portions.....when you want some just thaw out & heat them in a little bit of olive oil.....in the words of Emerill.....BAM
