Refried Beans (gluten Free)

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• 2 cups dried pinto beans
• 1 1/2-2 cups chicken stock
• 2 -4 cups water
• 1/2 tablespoon olive oil
• 2 -3 teaspoons tomato paste
• 1/2 tablespoon vinegar
• 3 tablespoons onions, finely chopped
• 1 small jalapeno, seeded and finely chopped (optional)
• 1 garlic clove (or 1 teaspoon garlic powder)
• 1/8 teaspoon sea salt (or to taste)
• 1/8 teaspoon cumin
• 1 1/2 teaspoons chili powder

Recipe

• 1 sort through dried beans and remove any pebbles, off-colored beans or debris. rinse thoroughly and drain.
• 2 put beans in crock pot and add chicken stock and enough water to cover beans by about 3 inches.
• 3 cover and cook on low 6-8 hours or until tender.
• 4 drain beans, but reserve 1 cup of cooking liquid and set aside.
• 5 reserve about 1/2 cup of cooked beans and place the rest into food processor (or a large bowl to mash by hand).
• 6 pulse a few times and then add oil. process to incorporate.
• 7 add tomato paste, vinegar, onion, jalapeno, garlic, salt, cumin and chili powder. process until smooth and combined.
• 8 add reserved beans and pulse a couple times; just enough to break them up. serve as desired.