Refried Beans

This recipe is a freezer recipe and yields 10 cups of refried beans

2 onions, peeled and chopped
6 cups dried pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped (optional)
1 cup crumbled bacon (I used the real bacon bits from Costco)
3 Tblsp. minced garlic
1-2 tsp. salt
3 tsp. fresh ground pepper
1/2 tsp. ground cumin
16 to 18 cups water (for more flavor, use half unsalted chicken broth and half water)
salt and pepper to taste

Place onions, rinsed beans, jalapeno, garlic, salt, pepper, and cumin in a slow cooker. Pour in water and stir to combine. Cook on high for 8 hours.

Once the beans are cooked, beat them in the slow cooker with an electric beater, adding water as needed to attain desired consistency.

When beans have cooled, add salt and pepper to taste and place in freezer bags, then label and freeze.