Canned refried beans just don't "do it" for us after this recipe. Honestly, I could just eat these right out of the slow cooker with a spoon...forget the toppings.
This recipe makes a huge batch of beans (I use a 6 quart slow cooker).
1 medium sweet onion chopped
3 cups of rinsed (and sorted) DRY PINTO beans (don't soak)
2 tsp. salt
1/2 tsp. black pepper
3 tsp. chili powder
1 tsp. ground cumin
4 ounce can of chopped mild green chiles (do not leave out)
9 cups water (water should be about 3" to 4" above the beans)
I put everything in the crockpot just before bed and cook on low overnight. By morning, the house smells glorious!! You can also cook them in the crockpot on high for 8-ish hours. They are very "forgiving" and don't get soft and mushy.
If you want to make refried type beans, drain the liquid (but save it) and put the beans in the food processor. Puree (adding just enough of the reserved liquid to get the consistencey you want). That's it!!
Personally, I seldom make them into refried beans. I like to leave them whole and stir them into taco meat, or sprinkle on taco salad, etc.
I freeze the extras in 2 cup portions which makes them super easy to thaw (and they taste just like they came out of the crockpot).
NOTE: Do not pre-soak the beans.
NOTE: If your cooking on HIGH, check the beans after 6-7 hours, if they look like they are a little dry, add another cup of water and stir.