Refried Beans – Danielle’s Legendary

Yields about 12 cups or 1 full 7 qt. Crock pot

WARNING! DO NOT DOUBLE THIS RECIPE UNLESS… you use an 18 quart roaster. Doubling the recipe makes 1.5 gallons of refried beans. 300 Degrees on a roaster is the same as High on a Crock Pot. You can lower the temperature to 250 in the roaster and allow more time, if necessary. The lower temperature might keep the beans from burning to the side of the thinner roaster liner. You should also place foil between the roaster and the roaster lid to prevent evaporation. Make sure the foil drops down in the center so accumulated moisture will drip back into the roaster.

INGREDIENTS:

• 3 Cups Pinto beans Dried
• 7 Cups chicken broth Can substitute water with bullion.
• 1.5 Cups water
• 2 White Onions Medium. Chopped
• 1 Head garlic Can substitute 2 TSP garlic powder per head
• 2.5 tsp ground cumin
• 1 lb bacon Or grease from same amount of bacon (about 8oz by volume)
• 1.5 Tablespoons Salt
• 2 Tbsp lime juice added at end

Instructions:

1. Cook bacon until crispy. Remove from pan and save for breakfast, salads, deviled eggs, etc.
2. Brown onions and garlic in bacon grease.
3. Add grease, onions, and garlic into large crock pot slow cooker.
4. Add chicken broth and beans.
5. Cook on high for 9 hours.
6. Add lime juice.
7. Puree with an immersion blender and add water as needed to smooth.
8. Top with Mexican cheese.