This recipe is one of my favorites. It makes massive amounts of refried beans, which I love eating plain for a snack. Yes, really. They can be used in burritos, as a side dish, or just about any way you want. They freeze and reheat well, so I always put some in the freezer in meal-sized portions. Technically, you can just eat these the way they are without mashing too. It’s up to you.
Ingredients:
6 cups dry beans (I usually do half pinto and half black beans)
2 T. canned green chilies (less if you don’t like it spicy)
2 T. salt
2 tsp. pepper
2 T. minced onion
garlic – lots of garlic (probably a tablespoon)
1 tsp. cumin (less if you don’t want it spicy)
15 c. hot water
Rinse the beans then toss everything in the crockpot (a very big crock pot, at least 5 quarts). Cook on HIGH for about 8 hours or until soft. Then drain off some liquid(and save it in a bowl in case you need it when mashing) and mash the whole pot of beans.