Slow Cooker Garlic Refried Beans

Ingredients

• Pinto beans

  Mature seeds, canned

  3 cup or 720g

• Chicken broth bouillon

  Dry, cubes

  5 cube or 20g

• Garlic powder

  Spices

  1 tbsp or 10g

• Onions

  Sweet, raw

  ½ onion or 166g

• Butter

  Unsalted

  ½ cup or 114g

Directions

1. Recipe inspired by: http://www.chef-in-training.com/2011/05/moms-homemade-refried-beans/
2. Put dry pinto beans into slow cooker. Fill crock-pot nearly to the top with water, about ¾ of the way full.
3. Crush chicken bouillon cubes over the top of water, sprinkling evenly. Next, sprinkle garlic salt evenly over top. Add the onion into slow cooker.
4. Cook on low until beans are soft, about 8-10 hours(stir occasionally during cooking process. You may have to add more water as beans absorb water periodically).
5. Strain beans or pour off juice, saving the juice in a separate bowl.
6. Add ½ cup of butter and a small amount of juice that beans cooked in.
7. Use a hand blender to mash beans. Add juice and blend to obtain desired consistency. You want to leave beans a little runny as they will set up quite fast.
8. Enjoy!