Crockpot Refried Beans

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Crockpot Refried Beans
1 onion, peeled and halved
3 cups dried pintos, sorted and rinsed
1 to 2 jalapenos, seeded and chopped fine
2 Tbsp minced garlic
2 1/2 tsp salt
1 3/4 tsp freshly ground pepper
1/8 tsp cumin powder
9 cups water (you may used up to 4 1/2 cups broth instead of all water, if desired)
3-4 Tbsp bacon grease

Soak beans overnight.

Rinse beans. Combine all ingredients in the crock, stirring to mix. Cook on high for 6-8 hours. When soft, strain, using care to collect the cooking liquid.

Remove beans to a large skillet. Add a few tablespoonfuls of bacon grease and some bean juice reserved from the crock. Fry over medium high heat, mashing with a potato masher till beans are as 'smushy' as you desire. I like to let some whole beans remain. Add more liquid as needed to avoid dried-out nasty beans!

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