Crockpot "Refried" Beans

Ingredients

• 1 tsp pepper black
• 2 tsp cumin 
• 4 Tbsp garlic jarred minced
• 1 large onion chopped
• 2 lbs pinto beans 
• 1 Tbsp salt (This is the absolute max if you don't pre-soak your beans.)
• 10 cups water hot

Equipment

• potato masher
• ziploc bags
• slow cooker
• colander

Directions

1. Rinse the beans in a colander. Pick out any bad beans.
2. Combine all the ingredients in the crockpot.
3. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. (We like our beans somewhere between the very-liquidy restaurant style beans, and the canned version of refried beans.)Mash beans with a potato masher to desired consistency.
4. Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.