- 2 cups of picked through pinto beans
- minced onion
- minced garlic
- 1 pkt of taco seasoning
- lots of salt and pepper (I also like oregano)
The evening before, place beans in crockpot, fill crockpot with water (just enough so there is an inch above the beans). Let the beans soak all night.
The next day, strain and rinse the beans. Return the beans back to the crockpot with water two inches above the beans. Cook on LOW for three hours, then add in onion and garlic. Cook for an additional hour or two.
Remove beans from liquid into a bowl. Mash beans. Add remaining seasonings. TASTE ALONG THE WAY! Then comes the question... to fry or not to fry. It is your choice!
Some things you should know!
You can FREEZE refried beans.
You can use the bean broth to make soups creamier.