Overnight Refried Beans (crock pot)

• 1 lb bag of pinto beans
• 2 tsp kosher salt (table salt is fine)
• 1 white onion chopped
• 1/4 cup bacon grease (no substitutes)
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp chili powder

1. Sift through beans to check for any rocks or pebbles.
2. Discard them if you find any.
3. Place beans in crock pot.
4. (I do this step in the morning.)
5. Add water to cover about 2-3 inches above beans soak beans 10-12 hours.
6. DO NOT turn crock pot on during soaking process.
7. ( Soaking beans helps reduce the gas and bloating beans can cause.)
8. Discard soaking water.
9. (This step i do before bed so the beans are ready the next morning.)
10. Add fresh water to your crock pot along with chopped onions and salt covering beans about 4 inches.
11. Turn crock pot on LOW and cook 10-12 hours.
12. When beans are soft drain liquid but reserve 1/2 cup of liquid.
13. In a large skillet add bacon grease, cumin, smoked paprika, garlic powder and chili powder.
14. Heat on medium/high heat until bubbly.
15. Add beans and onions from crock pot, stir a few times to incorporate all ingredients.
16. Mash until most of the beans are smashed leaving some whole beans for texture.
17. Taste and add more spices to your liking.
18. Cook until beans thicken to your desired consistency.
19. About 3-5 min depending on how high you have your heat ( If you get the beans too thick, thin out with reserved cooking liquid until desired consistency.)
20. Remove from heat and serve.
21. Enjoy!

pinto beans, kosher salt, white onion, bacon, ground cumin, paprika, garlic, chili powder

Taken from cookpad.com/us/recipes/368894-overnight-refried-beans-crock-pot (may not work)