Welcome to PB and Joy...trying to spread some joy onto motherhood. I am a stay at home mom with a wonderful husband and 5 beautiful kids...Kaylee, Aaron, Nathan, Travis and Megan.
I am also a member of the Church of Jesus Christ of Latter Day Saints (LDS, or Mormon). My family and my faith are the most important things in my life.
These are so much tastier than the canned refried beans and SUPER EASY! I love making these because it makes enough for two dinners for my family of 7. The day that I make them I will freeze 1/2 of it for another dinner. They are great to eat plain with some rice, or rolled up in a tortilla with cheese, or on tostadas, or added to this chicken taco soup to make it more creamy. It's a great recipe!
Crockpot Refried Beans
3 cups of dry pinto beans (washed and rinsed)
4 chicken bouillon cubes
1 Tbsp garlic salt
1/2 medium sweet onion (don't chop it up, just throw it in)
1/2 cup butter
Put beans into large crockpot and fill crockpot 3/4 full of water. Add bouillon, garlic salt, and onion. Cook on high for about 8 hours until beans are soft. Throw away the onion. Strain the beans, saving the juice in a separate bowl. Add butter to the beans and some of the reserved liquid. Use a hand blender to mash beans. Add liquid and blend to obtain desired consistency.