Canned refried beans just don't "do it" for us after trying this one. Honestly, I could just eat this with a spoon right out of the slow cooker...forget the toppings.
The final refried beans freeze amazingly well.
1 medium sweet onion (cut in half, no need to chop)
3 cups of rinsed (and sorted) DRY pinto beans (don't soak)
2 tsp. salt
1 tsp. black pepper
3 tsp. chili powder
6 slices of crisp bacon (crumbled)
1 tsp. ground cumin
(1) 4 ounce can green mild chile's
½ fresh jalapeno (seeded and chopped)(more if you like heat)
9 cups water (water should be about 3" to 4" above the beans)
Put everything in the crock pot and cook on high for 8 hours or till tender. I often put these on just before bed. By morning, the house smells glorious!!
Drain but reserve liquid. Put drained beans into the food processor and puree, adding just enough of the reserved bean liquid to make the beans the right consistency for your family. That's it!! It's just that easy!!!
NOTE: Do not pre-soak the beans
NOTE: Check the beans after 6-7 hours, if it looks like they are too dry, add another cup of water and stir.
NOTE: I put the cooked onion (from the crock pot) right in the food processor with the beans. A few pulses and it disappears.
NOTE: It's up to you, how finely you puree the beans. If you like your refried beans a little chunky, just pulse them less.
NOTE: I use a medium size sweet onion, like a Vidalia
NOTE: These refried beans freeze extremely well!! I just fill a 2 cup size container and freeze them. When I want to use them, I take them out of the freezer the night before........you really can not tell the difference !!