Refried Beans

Lesli Dustin

1 lb. pinto beans (small red beans also work well)
1/2 onion, not chopped
2 cloves garlic
1-2 jalapenos, cut in half and seeded
1 t. salt

Soak beans overnight. Rinse, drain, and put in crock pot with enough water to cover, plus 2-3 more inches. Add remaining ingredients and cook on high for about 6 hours or on low overnight. Remove the onion, garlic, and jalapenos if desired (I have started leaving them in and they are a little hotter). Add a few cups of beans at a time to a blender and cover with some of the cooking water just to the top of the beans. Blend until desired consistency. Add more salt if necessary. I like to add a little bacon grease to get a more full flavor. I also make huge batches of these all at once and freeze in quart bags so we have them on hand.