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[quote=Anonymous][quote=Anonymous]So, say I have a pound of beans. I have a crockpot or a rice cooker in which to slow cook said beans. Walk me through what you'd do. How much water; how much time; add what fat when; how much salt; add onion or garlic?

I tried making refried beans a few times pre-crock pot and it was a disaster and I haven't tried since.

[/quote]
I soak mine overnight in a large pan, covered in water. The next day I simmer them with a whole white onion,  a few smashed garlic cloves, and about 4 dried guajillo peppers (take out seeds unless you want them spicy) add salt later in day. I simmer till very soft, drain them but keep some of the bean water to add back in to obtain the desired consistency when reheating. Remove onion, cloves and peppers. Add a couple tablespoons of lard (I use bacon grease if I have it because you'll need less salt ) throw beans back in pan and mash/heat. Add salt as desired. You may want to use a blender or mixer for some of them and keep some to hand mash since most people like some chunks. When reheating,  add bean water for the consistency you want. Some people like them thick and some do not.
Good luck![/quote]

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