Slow Cooker Refried Beans

• 1 cup dried pinto bean, soaked over night (or red beans or mixture)
• 1/4 big onion, half of them quartered, the other half finely chopped
• 4 garlic cloves, 2 whole and 2 finely chopped
• 1 green chili pepper, finely chopped
• 1 tablespoon lard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 2 cups water

1. Combine beans,quartered onion, 2 garlic cloves and 2 cups water in a slow cooker,let cook on automatic setting for 4 hours.let cool.then puree the bean mixture in a blender.
2. In a large sauce pan,melt lard,when it's hot,cook chopped onion,garlic and green chili for 3 minutes,or until tender and fragrant.
3. Pour in blended bean mixture,season with salt,pepper and cumin,cook on low heat for 15 minutes or until it thickens,stir constantly.
4. Top with shredded cheddar cheese when ready to serve.It's a perfect side dish for tacos,enchiladas and mexican rice,leftover can be stored in the fridge for a couple of days,just microwave it on high heat for 1-2 minutes.

pinto bean, onion, garlic, green chili pepper, lard, salt, pepper, cumin, water

Taken from www.food.com/recipe/slow-cooker-refried-beans-375702 (may not work)