Ingredients

The following ingredients have 6 Servings
  • 1 pound dried pinto beans
  • 2 tablespoons olive oil
  • 4 cloves garlic (finely diced)
  • 1 onion (small, finely diced)
  • 1 chile pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt

Instruction

  • Rinse and drain the beans.
  • Put the pinto beans in a large pot with water to cover, about 6 cups of water.
  • Let the pot set all day or overnight and the beans will plump up.
  • Drain water from the beans and put the beans into a slow cooker.
  • Cover with fresh water just to cover or up to about an inch.
  • Turn on high for 3 hours.
  • While the beans are cooking prepare the vegetables.
  • In a large skillet add olive oil and onion. Sauté onion until translucent.
  • Add garlic and chili pepper. Cook 2 more minutes.
  • Add all the spices to the pan. Cook another minute stirring occasionally. Set aside.
  • When the beans are done, mash in the crockpot with a potato masher.
  • Add the onion mixture and mix well.
  • If it is too dry you can add some more water.
  • Turn the slow cooker back on to the low setting. Cook 1 hour.
  • That's it! The best refried beans and so much healthier than the canned beans.