Refried beans are the best! They are so easy to make from scratch- I don't even soak the beans, just dump everything in the crockpot, turn it on, and then mash everything all up. The onion disappears and you are left with some pretty incredible beans. I left all the seeds in the jalapeno and no one complained about the heat, but if you are really worried about it you can take the seeds out and you will get the flavor, but not the heat from the beans. Now as a small disclaimer, these aren't actually refried, but they are fat free and tasty as can be. They pair with about any Mexican or tex-mex type meal and also freeze great!
1 pound dry pinto beans
1 onion, roughly chopped
2 cloves garlic, minced
1 jalapeno, chopped
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon chili powder (optional- sometimes I add this, sometimes I don't)
1/4 teaspoon pepper
2 cups chicken broth
4 cups water
1. Rinse beans in a colander and pick out any shriveled or questionable looking beans.
2. Add all ingredients, except the salt to crockpot. Cook on high for 4-5 hours.
3. Remove about 1/3 of the liquid, but save it for later. Add the salt and mash the beans with a potato masher right in the crockpot. I still like some texture to my beans, but if you want them totally smooth, I bet an immersion blender would also work great here. If they are too thick, add some of the reserved water/ broth until they reach desired consistency. Keep in mind that they do thicken quite a bit as they sit, so make them runnier than you like to eat them. Enjoy!
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