The crock-pot is the perfect way to cook these beans to creamy perfection.
Ingredients
How to make the beans:
1 pound dry pinto beans
2 tablespoons vegetable oil
1 medium onion, cut into large segments
salt
To fry you will need:
2 tablespoons bacon drippings or vegetable oil
3 garlic cloves, peeled and finely chopped
Instructions
First you need to check and make sure there’s no dirt or little rocks in the beans. Rinse the beans in a colander and then dump into a large pot. Add two quarts of water, the onion and two tablespoons vegetable oil. Bring the water to a boil. Transfer the beans and water into your slow cooker and cook on high for 6 hours. When the beans are tender, stir in 1½ tablespoons salt.
In a large pan, heat the oil or bacon drippings over medium heat. Add the garlic and stir until the garlic is fragrant, about one minute. Add the beans and enough water to cover the beans. Bring to a simmer and start to smash the beans with a potato masher. Continue to smash and stir for 5-10 minutes until the beans are the consistency of soft mashed potatoes. Don’t over cook or the beans will get dried out. Salt to taste.
Recipe by Culinary Mamas at https://culinarymamas.com/slow-cooker-refried-beans/