Slow cooker refried beans

1 pound bag pinto beans

2 to 4 yellow onions, chopped

8 cloves of garlic

2 tsp cumin

2 jalepenos, halved and seeded

1 tsp to one tablespoon salt (I usually use none at all, but it needs some later)

put all of that in a crockpot, cover with water (8 to 10 cups) and put it on low for 8 to 12 hrs, stirring and adding water every 2 to 3 hrs until you get a mushy enough consistency for your personal taste. The onions and peppers will liquefy if cut small enough.

OBVIOUSLY, these taste better with a little lard or oil and could be spicier for some peoples' taste, but you can experiment w peppers if you like. I just like this cuz it freezes well, and makes a grip of beans good to use as a base and I can get all of the stuff at the dollar store. My favorite way to eat them is warmed up with cheese on top, then smothered with homemade pico, and scooped up with homemade tortilla chips. yeah, that's no longer healthy...lol

Make in instant pot, then fry a bit at the end?

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