Dark's Kitchen
Serves 10-12

6-8 C water
1 lb dry pinto beans
1 onion, peeled and halved
1 Tbsp chili powder
1 tsp garlic powder
1/2 tsp cumin
Kosher salt and freshly ground pepper, to taste


Place beans in crock pot and top with 6-8 C water. Beans should be covered by
2-3 inches of water.

Add onion, chili powder, garlic powder, and cumin. Stir well.

Season generously with salt and pepper.

Cover and cook on high for 8-10 hours, or until beans are tender.

Remove onion and use a potato masher to mash beans as finely or coarsely as you like.

Taste and adjust seasoning, if necessary.
Crock Pot Refried Beans
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