I have made this recipe many, many times and it is the best and easiest way to make refried beans from scratch (which is the ONLY refried beans I serve.) Do yourself a favor though and cut back on the salt and add it after the beans have been cooked and mashed. You want the beans to break down, and adding salt while cooking will only preserve their shape, which you don't want. In my opinion, one teaspoon salt works well for this recipe. I usually also increase the cumin to at least a half teaspoon (if not more).
This is one good recipe that also freezes extremely well, that said, I would heartily recommend doubling the recipe so you have extra to freeze for later (If it lasts that long.).
After making this many times in the slow cooker, I now make my refried beans in 90 minutes by moving this recipe over to the pressure cooker and making a double batch. To do this, double everything in the original recipe except the salt (only 2 teaspoons total), and water (9 cups total). Add 1 tablespoon of olive oil to keep the beans from frothing too much while they cook. Bring up to pressure and cook for 90 minutes. Release pressure and ladle beans and water into to a blender or food processor to break down. Do not drain any water off unless you want your beans the consistency of mashed potatoes.
Either way, make up a batch (or two) and you will never buy canned beans again.
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I have made this recipe many, many times and it is the best and easiest way to make refried...