Oh my gosh - these are perfect!! How inexpensive!! How easy!!! How yummy!!!!!! The original recipe is from Pennies & Pancakes and I only changed it by not adding the salt as they cooked (because I remember hearing that salt will make the beans tough??) and adding it at the end. I wasn't even home for a lot of this cooking and I cooked it on low for 4 hours instead of 2 because, well, I wasn't home in 2 hours. :) But still they are perfect and now I have a big batch of beans for dinner tonight and the freezer.
Crockpot "Refried" Beans
2 lbs. pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic (or 4 cloves fresh garlic, minced)
Up to 2 1/2 Tbsp salt (wait to the end and add a little bit at a time and taste)
1 tsp. black pepper
2 tsp. cumin
10 cups hot water
Rinse the beans in a colander. Pick out any bad beans or stones.
Combine all the ingredients in the crockpot. Remove any floating beans. Cover and cook on HIGH for 4 hours and then LOW for 2 hours.
Uncover and remove extra liquid (I only drained off a little bit - like a quarter cup?). Leave enough liquid to reach the desired consistency when the beans are mashed.
Mash beans with a potato masher to desired consistency.
Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks or freeze in containers or zip lock bags for later use.