Refried Beans

You know we are a mexican food loving family right? There is nothing yummier than some homemade refried beans. The canned stuff is so blah. The cannery beans are a step up but still pale in comparison to making them yourself. We have made these 3 times in the last month. Cook up some uncooked tortillas from costco and you have one easy meal!

1 lb pinto beans (about 2 cups)
1/3 cup dehydrated onion
2 1/4 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1/2 tsp. cumin

Sort, rinse, cover with water, and soak beans (either over night or boil for 2 minutes and then cover and let sit for an hour). Drain soak water and rinse beans again. Return beans to pan or to crockpot. Add remaining ingredients and cover beans with fresh water. I should have measured how much water exactly but it probably depends. Cover and simmer beans for 4 hours or cook in crockpot as long as you want (probably low for 6 hours or high for 4). You really can't cook them too long. Just keep an eye on your water level. If it gets low add more water. After cook time check water level. If there is still a fair amount of water, turn the heat up and bring to a boil. You really don't want to drain any of the water as all the flavor is there. Keep in mind as you mash the beans and let them sit they will thicken up. You can always add water as needed. Mash beans. If still runny, turn heat up to medium and cook while stirring to prevent sticking until beans thicken.