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Crockpot "Refried" Beans Recipe

Category: Dips

 Ingredients List

  • 2 lbs pinto beans
  • 1 large onion, chopped
  • 4 Tbsp. jarred minced garlic
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 2 tsp cumin
  • 10 cups hot water

 Directions

Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

Place the beans in a large bowl or saucepan and cover with water. Leave overnight.

The next day, combine all the ingredients in the crockpot. 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.

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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