Refried Beans (Crock Pot)

• 1 lb dried pinto bean
• 1 1/2 teaspoons salt
• 1 onion, chopped fine
• 5 -6 cloves garlic, minced
• 3 3 tablespoons butter or 3 tablespoons oil
• 1 (4 ounce) can chopped green chilies
• 1 teaspoon ground cumin
• 2 tablespoons shredded cheddar cheese or 2 tablespoons chopped onions, to garnish (optional)

1. Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.
2. In the morning, drain and rinse beans (discarding soaking water).
3. Return beans to crock pot, and add 6 cups water and the salt.
4. Cover and cook on low for 10-12 hours or until beans are nice and tender.
5. Drain cooked beans, reserving cooking liquid.
6. Mash beans and return to crock (or may mash in the crock pot).
7. In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.
8. Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.
9. Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).
10. Adjust salt, if necessary, before serving.
11. Garnish with cheese or chopped onion, if desired.

pinto bean, salt, onion, garlic, butter, green chilies, ground cumin, cheddar cheese

Taken from www.food.com/recipe/refried-beans-crock-pot-103269 (may not work)