Refried Beans (Gluten Free)

• 2 cups dried pinto beans
• 1 1/2 - 2 cups chicken stock
• 2 -4 cups water
• 1/2 tablespoon olive oil
• 2 -3 teaspoons tomato paste
• 1/2 tablespoon white vinegar
• 3 tablespoons onions, finely chopped
• 1 small jalapeno, seeded and finely chopped (optional)
• 1 garlic clove (or 1 teaspoon garlic powder)
• 1/8 teaspoon sea salt (or to taste)
• 1/8 teaspoon cumin
• 1 1/2 teaspoons chili powder

1. Sort through dried beans and remove any pebbles, off-colored beans or debris. Rinse thoroughly and drain.
2. Put beans in crock pot and add chicken stock and enough water to cover beans by about 3 inches.
3. Cover and cook on low 6-8 hours or until tender.
4. Drain beans, but reserve 1 cup of cooking liquid and set aside.
5. Reserve about 1/2 cup of cooked beans and place the rest into food processor (or a large bowl to mash by hand).
6. Pulse a few times and then add oil. Process to incorporate.
7. Add tomato paste, vinegar, onion, jalapeno, garlic, salt, cumin and chili powder. Process until smooth and combined.
8. Add reserved beans and pulse a couple times; just enough to break them up. Serve as desired.

pinto beans, chicken stock, olive oil, tomato, white vinegar, onions, jalapeno, garlic, salt, cumin, chili powder

Taken from www.food.com/recipe/refried-beans-gluten-free-447673 (may not work)