Once you know how easy (and delicious) making your own refried beans can be, you will never buy another can again.
All you need is one pound of dry pinto beans, an onion, a jalapeno pepper, minced garlic, cumin, chili pepper, black pepper, salt, and a crockpot.
Sort and rinse your beans, chop the pepper(removing seeds for less heat if preferred) and onion. Throw them in your crockpot and add 1 tablespoon of minced garlic, 1 1/2 tsp cumin (you could use less, but I love cumin), 1/2 tsp chili powder, and 1/2 tsp black pepper. (Do not add the salt yet as it can make the beans tough.)
Add 6 cups of water and stir it all together. Set your crockpot to low if you have 8+ hours to cook it or high for 5-8 hrs.
Once the beans are done cooking, remove most of the water. I just spoon it out, pushing the beans and veggies down into the pot with the back of a large serving spoon. You may want to reserve some of the water in a cup or bowl incase you need to add some back.
Next-Get Mashing! You can use a potato masher for this, but I recently acquired an immersion blender and it works great for getting the beans and veggies smooth. Once they are mashed to a consistency you like, mix in about 1 Tablespoon of salt (depending on your taste).
Serve these beans up with warm tortillas and cheese, or cool and freeze them for a quick weeknight meal. I can typically get 4 family meals of soft tacos out of this pot of beans, or 2 if we are just eating bean burritos or using them as a dip for chips. Try adding my grandma's salsa recipe to make your meal extra delicious.
These beans are so easy, so delicious, and you can actually feel good about feeding them to your family.