Crock Pot Refried Beans

Melissa Coon

Delicious and easy. My kids love to eat this as dip or put it on burritos. Added bonus . . . it uses food storage.

 

3 cups of dry pinto beans (rinsed)                     

1 onion, diced                                                  

9 cups of water                                                 

1 teaspoons salt                                                

1 ½ teaspoons pepper

2 tablespoons minced garlic

1/4 teaspoon ground cumin

1 tablespoon olive oil

 

            Put all the ingredients in a crock pot and cook on high for about 8 hours. After they are done, drain and save all of the liquid. Mash beans with a potato masher. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. Stir in olive oil before serving. (makes about 6 cups)