Meatfree Monday: Crock Pot Refried Beans

     I love refried beans from a restaurant. I don't love canned refried beans. It's like they aren't even the same food. If the canned version is even food...it makes that weird canned dog food sound when you dump it out. So naturally, when I came across this recipe for homemade refried beans, I had to try it. It had to be better than the canned kind, right? Yes. just agree.
    It is better! I think it's about as close to restaurant style beans as you can get. I was impressed with how easy these were to make and how delicious they were when they were done. I don't think I'll be able to buy canned refried beans again.

3 cups pinto beans
water
5 chicken bouillon cubes (use vegetable for vegetarian!)
1 Tbl garlic salt
1/2 onion, big slices

• Cook on high until beans are soft(about 3 hours?), stirring occasionally. Add more water as needed. 
• Strain beans and save juice. 
• Add 1 cube of butter and a little juice.
• Blend to mash beans. Add juice to obtain desired consistancy. Leave the beans runny because they will set up more than you think!

linked up to Sunday Funday