RESTAURANT STYLE REFRIED BEANS

 Ingredients:

3 cups dried pinto beans, rinsed and picked over

7 cups water

2 Tbls chicken bouillon granules

1 medium white onion, finely diced

2 tsp garlic powder

2-1/2 tsp ground cumin

salt and pepper to taste

Garnishes

Shredded Mexican cheese blend 

Instructions:

Add all of the ingredients, except for the salt and pepper to a crockpot.  Cook on high for 9 hours.  At this point the beans will be tender and a bunch of them will have popped open.

Use an immersion blender to puree the beans until smooth.  Add more water as needed, or if you're feeling decadent add a couple tablespoons of butter!  Season with salt and pepper to taste.  Serve with shredded Mexican cheese (Optional)