Crock Pot Frijoles Refritos (Refried Beans)

• 1/2 lb dried pinto bean
• 3 cups water
• 1/2 teaspoon sea salt
• 1/3 cup vidalia onion, minced
• 7 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• 1/2 cup fresh green chile, chopped
• 2 jalapenos, seeded, stemmed, & diced (optional)
• 1 teaspoon ground cumin

1. Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
2. Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
3. Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
4. Reserving liquid, drain beans & place in bowl.
5. Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
6. Add chilies, cumin, and jalepenos, and blend until smooth.
7. Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
8. Stir well and gradually add reserved liquid until beans reach desired consistency.
9. Cook on high 20-30 minutes.

pinto bean, water, salt, vidalia onion, garlic, extra virgin olive oil, fresh green chile, jalapenos, ground cumin

Taken from www.food.com/recipe/crock-pot-frijoles-refritos-refried-beans-225001 (may not work)