Slow Cooker Refried Beans

• 1 pound Dry Pinto Beans
• 1-1/2 teaspoon Ground Cumin
• 1/4 teaspoons Ground Cayenne Pepper (optional - Add More If Desired)
• 1/2 teaspoons Ground Black Pepper
• 1-1/2 Tablespoon Kosher Salt (start With 1 Tablespoon And Add More If You Wish)
• 1 Medium Onion, Chopped (white, Yellow, Or Red)
• 3 cloves Garlic, Finely Chopped (3 Cloves Should Be About 2 Tablespoons)
• 5 cups Hot Water (from Tap Is Ok)
• 1 Tablespoon Bacon Grease/fat (Optional)

1. Put the beans in a colander and rinse under cold water. Place the rinsed pinto beans in your slow cooker.
2. Add the cumin, ground cayenne pepper (if using), black pepper and salt (remember with the spices, you can always add more, but you can't take away). Then add the chopped onion and finely chopped garlic.
3. Top everything with the hot tap water and mix it up a bit with a spoon or clean hands. If there are any pinto beans that are floating, discard them.
4. Cover the slow cooker and set to low for 10 hours (tip: prep and start just before bed).
5. At about the 9 hour mark (if possible), give the beans a good stir. Then mash them up a bit. Cover and let cook for 1 more hour, still on low.
6. After they've cooked for another hour on low, give them another good mash to desired chunkiness. You can also blend these with an immersion blender, regular blender or food processor.
7. Optional: Stir in a tablespoon or so of bacon grease/fat. Mash one last time and you're ready to eat these refried beans.
8. To freeze: Place cooled beans in zip-top freezer bags and store in the freezer for up to 3-4 months.

pinto beans, ground cumin, ubc, ground black pepper, kosher salt, onion, garlic, water, bacon

Taken from tastykitchen.com/recipes/sidedishes/slow-cooker-refried-beans/ (may not work)