Crock Pot Zesty Salsa Refried Pinto Beans

• 1 lb dried pinto bean
• 3 cups hot water
• 1 large onion, cut in quarters
• 14 12 ounces diced tomatoes
• 4 garlic cloves, whole
• 1 14 teaspoons red pepper flakes
• 2 teaspoons salt
• 14 lb bacon, uncooked, cut up into chunks
• 23 cup salsa

1. Rinse clean pinto beans.
2. Boil beans with enough water to cover for 10 minutes.
3. Drain and place all but salsa in crock pot.
4. Cook high for 6 hours.
5. Drain beans and place in food processor.
6. Process to mash.
7. Place back into crock pot.
8. Add salsa, mix.
9. Cook low 1-2 hours.
10. Leftovers can be frozen for future meals or used in dishes that ask for spicy beans.
11. You can alter the cooking time, if you want them cooking while at work by cooking on low for 8 hours and high for 2 hours.

pinto bean, water, onion, tomatoes, garlic, red pepper, salt, bacon, salsa

Taken from www.food.com/recipe/crock-pot-zesty-salsa-refried-pinto-beans-295992 (may not work)