My husband and I love beans. We have them as a main dish at least once a week. Refried beans are of course one of our favorites, they're wonderful with homemade tortillas. If you have a slow cooker, they're super easy to make in addition to being cheap and delicious! They freeze well too so you can make a great big batch and freeze small containers. You'll never need (or want) to buy canned refried beans again! This is my variation of Terry's Texas Pinto Beans from AllRecipes.
1 lb dried pinto beans, soaked overnight, then drained and rinsed
4 C water
3 large chicken bouillon cubes (I use Knorr, each is supposed to make 2 C broth)
3 T dried minced onion
1 t garlic powder
1 t cumin
1/2 t pepper
canned minced jalapeno to taste (I add a couple tablespoons)
Combine everything in the crock of a 4 quart slow cooker. Cook until beans are quite tender. The amount of time will depend on your slow cooker, but you can count on about 8 hours on low. When beans are tender, mash thoroughly with a potato masher. They won't be perfectly smooth like canned refried beans, but that's okay! Also don't fear, the beans will thicken up a lot as they cool.
Yield: about 8-10 servings.