A tasty substitute for canned refried beans!
*Soak beans overnight (min. 8 hours), prior to cooking in crock pot
1 Lb. (16 oz.) bag dry pinto beans
1/2 tsp. garlic powder
1/2 tsp. onion salt
2 cups (8 oz.) shredded sharp cheddar cheese
1/4 cup (4 Tbs.) butter
Carefully sort through pinto beans, being sure there are no small rocks (I find at least a couple every time!). Rinse beans in a colander. Transfer beans to a crock pot. Add 6 cups of cold water. Let it sit uncovered, overnight, with crock pot turned off. This will tenderize the beans!
The next day, drain beans into colander and rinse again. Also, rinse out crock pot from the dirty beans soaking. Pour beans back into crock pot and add 6 cups of cold water again.
Cook, covered, on high for 6 hours, or until beans are tender. Once done, ladle 1 cup of liquid from crock pot into a glass measuring cup; set aside. Drain the beans and remainder liquid in a colander. With the heat now off, add beans back to crock pot.
Add butter to the beans and mix until melted. Then add garlic powder, onion salt, and cheddar cheese. Mix well, until cheese is melted. Add the bean mixture, along with 1/4 cup of the reserved liquid, to a blender or food processor and blend until smooth. Once blended, you can add more liquid, a little at a time, until your beans reach the consistency you like. I like them them thick enough to stand a spoon up in them! Be careful, if you add too much liquid you won't be able to get it thick again!
Serve immediately or cool slightly and refrigerate in a sealed container, reheating them when ready to eat.