- 6 to 7 cups dried beans (we like black beans, but you can use whatever kind you prefer)
- One medium onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 tablepoon salt (add more to taste)
- The night before, put beans in a large bowl and cover with water.
- The next morning, drain and rinse beans, then put them in the crockpot and cover with water or broth (liquid should be about 2 inches higher than the beans). Cover and cook on low for about 6 hours, then check to see if the beans are soft. If not, add a little more liquid and let cook one or two more hours.
- When the beans are soft, drain them, but be sure to reserve at least one cup of the liquid.
- Sautee the onions and garlic in butter, lard or tallow, until soft. Add them to the beans, along with the cumin and salt.
- Using an immersion blender (or a food processor or blender), puree the mixture. Add liquid as needed. Taste, and increase seasonings to taste.
- If you will not need all of the refried beans right away, you can fill mason jars to within 1 ½ inches of the top and freeze. To avoid the jars bursting, I let them cool on the counter and then overnight in the fridge before putting them in the freezer.
I want to try to have these beans on hand in my freezer instead of using the canned refried beans. We'll see if it happens. I think I would make it out of pinto beans. I would also just cook them on my stove top and not in the crockpot.