My Refried Beans Recipe

2 quarts of canned pinto beans
1 tsp. sea salt
1 tsp. cumin
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic salt (or 2 tsp. of minced garlic)

Pour all of the ingredients into a slow cooker.  Cook on low for 8-10 hours or on high for 4 hours (or you can cook on the stove for 30 minutes at medium heat.  If mixture is too thick you can add 1/4 cup of water, but there should be enough liquid in the beans themselves.

Mash beans with a potato masher or use an immersion blender (which is what I did).

*You could also do this with dry beans.  Just follow the instructions on the bag to soak them and then cook them until they are tender then follow the above recipe.  Two quarts equals about 8 cups.

And there you have it refried beans that are not actually refried at all.  We liked them a lot.