Homemade Refried Beans

These are SO delicious and easy to make!! We have all sorts of allergies and issues in our house. Besides 3 celiacs, we have one that cannot eat yellow onions or canned refried beans. This recipe was enjoyed by all with no upset tummies!!!

Ingredients:

• 3 cups dried pinto beans, rinsed
• 7 cups water
• 3 gluten-free chicken bouillon cubes
• 1/2 medium white onion, finely diced
• 2 teaspoons garlic powder
• 2 1/2 teaspoons ground cumin
• salt and pepper to taste
• Garnishes: Shredded Mexican cheese blend (optional)

Directions:

1. Add all ingredients, except for salt, pepper and cheese, to the crock-pot. Cook on high for 9 hours** At this point the beans will be tender and a bunch of them will have popped open.
2. Use an immersion blender (I poured into my Vitamix) 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.
3. Transfer beans to a casserole dish and cover with shredded Mexican cheese. Bake at 350* for 10 – 15 minutes, until cheese is melted.

**Don’t have 9 hours??? Use an Instant Pot instead!! Cook for 1 hour on pressure cooker setting and 3 hours on slow cooker setting then go to step 2.