Crockpot Refried Beans

In a 10-inch skillet heat up 2 tablespoons of lard on medium heat. Once hot add the chopped onion, bell pepper and jalapeno. Saute for about 8 to 10 minutes until soft and translucent. Add minced garlic and cook for an additional 1 to 2 minutes. Remove pan from heat.

Sort through 3 cups of dried pinto beans removing any debris or cracked and gross looking beans. Add the beans, the spices and sautéed vegetables to your slow cooker. Cover with 8 cups of water, put the lid on and cook on High for 8 hours, undisturbed.

After the 8 hours, set a large colander over a large bowl and drain the beans, with their liquid draining into the large bowl. Transfer the beans to a clean bowl and add a desired amount of the bean liquids back in (I add about 1/4 to 1/2 cup) into the bowl with the beans.

Using an immersion blender blend the beans until just about smooth Season with 2 teaspoons of kosher salt before continuing on. Use a rubber spatula and stir the beans to make sure the salt is distributed throughout.

Serve right away or let cool before storing them in an airtight container and placing them in the fridge.

These beans should keep well for just under a week. If they last that long.