Crock Pot Refried Beans without the fry!

I wanted to make a simple meal that involved as little time as possible. I came across a refried bean recipe and figured one night we could do bean burritos with mexican rice. It was so simple and REALLY CHEAP! Plus it made a ton so if you really wanted you could use it to make bean dip...mmh!

Crock Pot Refried Beans

Ingredients:

3 cups dry pinto beans (rinsed, no need for soaking!)

1 onion, diced (optional)

1/4 Jalapeno, diced (optional)

2 tbsp taco seasoning or Cumin

2 tbsp garlic, minced

salt, to taste

pepper, to taste

5 cups water

4 cups chicken stock

Rinse the beans and set aside. Add the onion, jalapeno, beans and seasonings to the crock pot. Slowly add the water and chicken stock. Stir it so that it's well blended. Cook on HIGH for 8 hours. Once cooked drain the liquid but leave a little extra to add to the beans later. I just took a measuring cup and scooped some out into a bowl. Take a potato masher and smash the beans until you get the consistancy you want. Slowly add the reserved water until its smooth.