Easy, No Stir, No Watch Refried Beans ( Crock Pot ) Oamc

Total Time: 8 hrs 40 mins Preparation Time: 40 mins Cook Time: 8 hrs

Ingredients

• 1 1/2 lbs pinto beans, sorted, washed, soaked overnight
• 1 head garlic
• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon cumin seed, freshly ground
• 2 teaspoons mexican oregano, finely ground
• 3 tablespoons lard or 3 tablespoons bacon drippings
• 2 medium yellow onions, finely chopped
• 2 green pisilla chilies, skins scorched & scraped, seeded, finely chopped

Recipe

• 1 in the morning, drain and rinse the beans.
• 2 place the beans in a 6 quart crock pot.
• 3 cover with water plus 2 inches.
• 4 cover and cook on high for 4 hours.
• 5 meanwhile cut the top off the head of garlic just barely nicking the ends of the cloves.
• 6 pour a tsp of olive oil into the cut.
• 7 place on a square of foil and wrap like a hershey's kiss.
• 8 bake at 350f for 1 hour. open and let cool.
• 9 prep the onions, cumin, and oregano.
• 10 when the 4 hours cooking is over, ladle 2-3 cups of the bean broth into a blender, add the salt cumin, and oregano.
• 11 sqeeze each clove of gralic from it's skin into the blender.
• 12 pulse the blender until it's well mixed.
• 13 heat the lard or drippings in a frying pan till it's almost smoking.
• 14 fry the onions and chilies until the onions are translucent.
• 15 deglaze the pan with some bean broth.
• 16 mash the beans in the crock pot with a potato masher.
• 17 add the deglazed onion mix & the garlic mix to the crock pot. mix well.
• 18 cover, cook on high for 1 hour.
• 19 reduce heat to low, uncover & cook for 4-5 hours to thicken as desired.
• 20 freeze 1 or 2 cups at a time in sandwich sized zip lock freezer bags.