Refried Beans?!?!?
Author: 
 
Ingredients
  • 2 Pounds Pinto Beans
  • 1 Large Onion - cut into 4 pieces
  • 3 Garlic Cloves - peeled
  • 1 14.5 oz. Can Chicken Broth or Vegetable Broth
  • 2 Tablespoon Salt
  • 1 Tablespoon Pepper
  • 1 Teaspoon Sweet Paprika
  • 1 Teaspoon Cumin
  • 1 Teaspoon Italian Seasoning
  • 4 Shakes Tabasco
  • 9 Cup Water, or more if needed
Instructions
  1. Rinse beans in a colander.
  2. Place beans and all ingredients in a large stockpot.
  3. Cook over med-high heat, so beans are at a constant slow boil for 3 hours or until beans are tender. Stirring occasionally.
  4. Drain beans keeping about 3 cups of the cooking liquid in a separate bowl.
  5. Return beans to the stockpot.
  6. Add about 1 cup of the liquid back into the stockpot.
  7. Using and immersion blender or a potato masher, mash the beans, onions, and garlic to your preferred consistency. Add more liquid as needed.
  8. Taste and add more seasoning if needed.
  9. **While cooking, always have the water at least 2 inches over beans.
  10. TO MAKE THE BEANS IN A SLOW COOKER
  11. Place the all of the above ingredients in a slow cooker.
  12. Cook on HIGH for 4 - 5 hours
  13. Cook on Low for 6 -8 hours
  14. Then follow the above instructions once the beans are cooked.
Recipe by What's Mary Doing at https://whatsmarydoing.com/refried-beans/