Crock Pot Re-fried Beans

If you've been following my blog much, I'm sure you've noticed that we eat a lot of beans. :-) I love them for so many reasons. They're full of protein, they're filling and they're also really inexpensive! So here's yet another bean recipe. This was new for me. I always use canned re-fried beans, but after seeing how delicious and easy these were, no more canned for us!

Ingredients:

2 cups of dried pinto beans, sorted to remove any pebbles 
water 
1 yellow onions
3 whole garlic cloves
1 tsp cumin
1/2 package of taco seasoning

Directions:
Add the beans to a large pot and add enough water so the beans are fully immersed, leaving two to three inches of water on top. Put the lid on and let them soak overnight.

In the morning, drain and rinse the beans under cold running water.

Put them in the crock pot with enough clean water to cover the beans with about an extra inch of water.

Stir in the cumin and taco seasoning.

Peel and cut the onion in half, and put it in the crock pot. Peel all of the garlic, but toss them in whole.

Cover the crock and cook on low for 8-10 hours, or until the beans are tender.

Remove the onion and the garlic cloves. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with smashing the beans and for added flavor.

Using a potato masher or hand mixer mash the beans.

1/2 cup of beans is 2 weight watchers points.