Crockpot Refried Beans

Directions

1. 1
   In a 10-inch skillet heat up 2 tablespoons of lard on medium heat. Once hot add the chopped onion, bell pepper and jalapeno. Saute for about 8 to 10 minutes until soft and translucent. Add minced garlic and cook for an additional 1 to 2 minutes. Remove pan from heat.
2. 2
   Sort through 3 cups of dried pinto beans removing any debris or cracked and gross looking beans. Add the beans, the spices and sauteed vegetables to your slow cooker. Cover with 8 cups of water, put the lid on and cook on High for 8 hours, undisturbed.
3. 3
   After the 8 hours, set a large colander over a large bowl and drain the beans, with their liquid draining into the large bowl. Transfer the beans to a clean bowl and add a desired amount of the bean liquids back in (I add about 1/4 to 1/2 cup) into the bowl with the beans.
4. 4
   Using an immersion blender blend the beans until just about smooth Season with 2 teaspoons of kosher salt before continuing on. Use a rubber spatula and stir the beans to make sure the salt is distributed throughout.
5. 5
   Serve right away or let cool before storing them in an airtight container and placing them in the fridge.
6. 6
   These beans should keep well for just under a week. If they last that long.