We lived in Boise for 5 years, while there I taught many cooking classes, one of these classes was on beans. My friend Mary shared this recipe with me during one of these classes. I loved it because you do not have to soak the beans. It is so simple, you just throw everything in a crock pot and let it cook all day and then blend it. It can be used for tostadas, burritos, nachos or any recipe that requires refried beans.
4 c pinto beans
1 lg can tomato sauce or whole tomatoes
1 onion, chopped or dried onion equivalent
2 sm dry red chilies or 2 tsp dry chilies, opt
4 TB chili powder
4 garlic cloves or garlic powder
2 tsp salt
2 TB brown sugar
Wash and check beans for rocks. Put in crock pot and completely cover with water. Add remaining ingredients. Cook 8 hours. Add water as needed. When the beans are tender, mash them right in crock pot with a potato masher or hand blender, or leave whole.
