Restaurant Style Refried Beans

• Produce

  • 2 tsp Garlic powder
  • 3 cups Pinto beans, dried
  • 1 White onion, medium

• Canned Goods

  • 2 tbsp Chicken bouillon granules

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 2 1/2 tsp Cumin, ground

• Dairy

  • 1 Mexican cheese blend

• Liquids

  • 7 cups Water

Found on foodfolksandfun.net

Description

Ingredients

• 3 cups dried pinto beans, rinsed and picked over
• 7 cups water
• 2 Tablespoons chicken bouillon granules
• 1 medium white onion, finely diced
• 2 teaspoons garlic powder
• 2½ teaspoons ground cumin
• salt and pepper to taste
• Garnishes:
• Shredded Mexican cheese blend (optional)

Directions

• Add all of the ingredients, except for the salt and pepper to the crock-pot. Cook on high for 9 hours. At this point the beans will be tender and a bunch of them will have popped open.
• Use an immersion blender to puree the beans until smooth. Add more water as needed, or if youre feeling decadent add a couple tablespoons of butter! Season with salt and pepper to taste. Serve with shredded Mexican cheese (optional).