2 lbs dried pinto beans, rinsed and sorted
6 cups water
4 cups chicken stock
1 large onion, finely chopped
3 cloves garlic, finely minced
1 pablano pepper, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
Add everything to the crock pot and stir to combine. Cook on low for 12 hours or on high for 6, or until the beans are tender.
Remove about 1 cup of liquid from the crock. Use immersion blender to blend beans into smooth puree. Add liquid until you reach the desired consistency.
Let cool and divide into 1lb. portions. Label and freeze in containers or freezer bags. 1lb=1 can refried beans.
To use, thaw and add to recipes or place frozen beans in pot and warm slowly over low/medium heat.
Yields about 7lbs.
