These are as good or better than any of the reduced fat refried beans in a can. They're also a lot cheaper! If you prefer the extra fat they can be cooked in a pan with a little fat after they are done. I served mine with sauteed veggies and some brown rice for P2.
Makes about 8 1/2 cup servings
2 cups of dried pinto beans
1 1/2 yellow onions
1 1/2 red onions
5 whole garlic cloves
1.5 T cumin
2 tsp coriander
Soak the beans overnight
Put the beans in the crockpot & cover with water, about 1 inch over the beans.
Stir in the cumin and coriander.
Peel and cut the onions & garlic in half & add to crockpot.
Cook on low for 8-10 hours, or until the beans are tender. I used the full 10 hours.
Discard onions. If there is a lot of extra liquid drain some and save it. Mash the beans with a potato masher. Season to taste.
The original recipe called for removing the garlic too but that seemed wrong. I added a generous amount of a Mexican seasoning blend to mine. Next time I will make them with black beans.