Crockpot "Refried" Beans

*Makes about 16 cups

INGREDIENTS
2 lbs pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic
2 1/2 Tbsp salt
1 tsp black pepper
2 tsp cumin
10 cups hot water

DIRECTIONS
Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 2 hours and on LOW for 4 hours.

Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. (We like our beans somewhere between the very-liquidy restaurant style beans, and the canned version of refried beans.)

Mash beans with a potato masher to desired consistency.

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

~ Savings ~

Cost Breakdown:

4 lbs dry pinto beans - $3.68 = $0.92/lb = $1.84

3 lb onion - $1.96 = $0.245 each = $$0.49 for 2 small

26 oz. salt - $0.42 = 122.75 tsp = $0.003/tsp = $0.023

32 oz. jarred minced garlic - $4.48 = 181 tsp = $0.025/tsp = $0.216

8 oz. black pepper- $3.84 = 37.75 tsp = $0.102/tsp = $0.204

2 oz. cumin - $3.12 = 22 tsp = $0.142/tsp = $0.284

Total Recipe Cost: $3.06

Cost per Cup: $0.19

The Contender:

Old El Paso Vegetarian Refried Beans (15 oz.): $1.25

Cost per Cup: $0.71

Savings: 73%

"Over a Year" Scenario:

Make Crockpot "Refried" Beans 4 times: $12.24

Use Equivalent Old El Paso Vegetarian Refried Beans: $45.71

*Money Saved: $33.47