Crockpot "refried" beans

Name: Crockpot "refried" beans
Total time: 45 min
Yield: 16 servings
Ingredients: 1 tsp black pepper; 2 tsps ground cumin; 4 Tbsps garlic; 1 large onion; 2 lbs pinto beans; 1 Tbsp salt; 10 cups water

This budget-friendly Crockpot

Ingredients

black pepper

1 tsp

ground cumin

2 tsps

garlic

4 Tbsps

onion

1 large

pinto beans

2 lbs

salt

1 Tbsp

water

10 cups

Method

Rinse the beans in a colander. Pick out any bad beans.
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.

Nutrition:

89 kcal

Carbs

16 g

Fat

0.45 g

Protein

5 g

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