4 c. dry pinto beans
1 sm. onion
4 garlic cloves
2 c. bone broth
3 c. water
1 tsp. paprika
1 tsp. coriander
½ tsp. salt
Put the dry pinto beans in the crockpot and cover generously with water. Let them soak overnight.
In the morning, drain the water. Put the beans back in the pot with a small chopped onion, the garlic, Jalapeño, bone broth and water.
Cook on high for 6 hours.
When the beans are done cooking, add the paprika, coriander, and salt. Mash them with an immersion blender or even a hand mixer.
Serve hot with cheese or sour cream.
This recipe makes a lot of beans, but the leftovers freeze well.
Printable: Crockpot Refried Beans