I don't buy canned refried beans anymore because these are so easy to make!
1 sweet onion (cut in half but not chopped)
3 cups of rinsed (and sorted) DRY pinto beans
2 tsp. salt
1 tsp. black pepper
3 tsp. chili powder
6 slices of crisp bacon (crumbled)
1 tsp. ground cumin
½ fresh jalapeno (seeded and chopped)
9 cups water
Put everything in the crockpot and cook on high for 8 hours or till tender. Drain but reserve liquid. Put drained beans into food processor and puree, adding just enough of the reserved bean liquid to make the beans the right consistency. Keep warm in the crock pot.
NOTE: No need to pre-soak the beans
NOTE: Check the beans after 6-7 hours, if it looks like they are losing too much liquid, add another cup of water.
NOTE: I put the cooked onion (from the crockpot) in the food processor with the beans. A few pulses and they disappear.
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