Refried Beans (Crock Pot)
by Marissa Stam

3 cups dry pinto beans (enough to cover at least an inch in Crockpot, rinsed)

5 Chicken Bouillon cubes (or 2 of the large hispanic food isle)

1 Tbl Garlic Salt

1/2 Medium onion (Dont chop)

1/2 cup butter




Put dry pinto beans into crockpot. then fill with water to about 3/4 of the way up. add

crushed bouillon cubes and garlic salt evenly over the top. drop half of the onion in (with out skin

but not chopped)

Cook on low until beans are soft, 8-10 hours. stir once in a while and add more water as

needed.

Strain beans or pour juice off but SAVE the juice. add the 1/2 cup butter and small amount

of juice. Using a hand blender, mash beans. add juice and blend to obtain desired consistency. Leave

them a little runny as they will set up fast.