Easy, No Stir, No Watch Refried Beans ( Crock Pot ) OAMC

• 1 12 lbs pinto beans, sorted, washed, soaked overnight
• 1 head garlic
• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon cumin seed, freshly ground
• 2 teaspoons Mexican oregano, finely ground
• 3 tablespoons lard or 3 tablespoons bacon drippings
• 2 medium yellow onions, finely chopped
• 2 green pisilla chilies, skins scorched & scraped, seeded, finely chopped

1. In the morning, drain and rinse the beans.
2. Place the beans in a 6 quart crock pot.
3. Cover with water plus 2 inches.
4. Cover and cook on high for 4 hours.
5. Meanwhile cut the top off the head of garlic just barely nicking the ends of the cloves.
6. Pour a tsp of olive oil into the cut.
7. Place on a square of foil and wrap like a Hershey's kiss.
8. Bake at 350F for 1 hour.
9. Open and let cool.
10. Prep the onions, cumin, and oregano.
11. When the 4 hours cooking is over, ladle 2-3 cups of the bean broth into a blender, add the salt cumin, and oregano.
12. Sqeeze each clove of gralic from it's skin into the blender.
13. Pulse the blender until it's well mixed.
14. Heat the lard or drippings in a frying pan till it's almost smoking.
15. Fry the onions and chilies until the onions are translucent.
16. Deglaze the pan with some bean broth.
17. Mash the beans in the crock pot with a potato masher.
18. Add the deglazed onion mix & the garlic mix to the crock pot.
19. Mix well.
20. Cover, cook on high for 1 hour.
21. Reduce heat to low, uncover & cook for 4-5 hours to thicken as desired.
22. Freeze 1 or 2 cups at a time in sandwich sized zip lock freezer bags.

pinto beans, garlic, olive oil, kosher salt, cumin, oregano, lard, yellow onions, green pisilla chilies

Taken from www.food.com/recipe/easy-no-stir-no-watch-refried-beans-crock-pot-oamc-405039 (may not work)