Ah, Monday, crockpots were made for Mondays. I realize I post a TON of sweets here-and I realize it’s not sweets you want for dinner, and most people are always looking for ideas for dinner. Well, this isn’t exactly dinner- but you can build on it. Tacos, taco salad, bean n cheese burritos, hmmmm. By the way, I am STILL working on the whole print-friendly- thing. Bear with me… 🙂 I hope it’s not bugging you as much as it is me..

This recipe came from one of my favorite food blogs- Coleen’s Recipes I just love her site… she posts everyday! I have a little notebook I keep- in it, there is a page devoted to the each site I visit. That’s where I jot down the assorted meals and ideas I find in the big wide web world.  Anyway, her “page” is the biggest.

These were the best refried beans EVER. I will never buy canned again!

I changed a few things to the original recipe- marked with an *

1 whole onion, cut into wedges

3 c rinsed and sorted pinto beans (uncooked)

2 tsp soy sauce

1 tsp black pepper

3 tsp chili powder

1 1/2 tsp cumin

1/2 jalapeno, chopped

6 slices crisp bacon, crumbled

1 (7oz) can diced green chiles*

1/2 tsp garlic powder*

9 cups water

kosher salt – add to taste at end.

Combine all ingredients in a crockpot,  cook on high 8 hrs- or until beans are tender. Drain and reserve liquid. Place beans in food processor, and pulse until you reach desired consistency, you can add some of the liquid if you need. Add salt to taste. This makes quite a bit, but we go through them hare with all the Mexican food I make!

My hubby and I used to go to a local resturant that served refried black beans as a dip with tortilla chips. I am going to make some refried black beans this week- I’ll let y’all know how they come out!

A big thanks to Coleen for this yummy treat!