Refried Beans

1 pound dried pinto beans
1 onion, chopped (omit if you use onion powder)
1/2 tsp red pepper
2 tsp salt
1 tsp garlic powder
1 tsp onion powder (instead of full chopped onion)
2 tsp cumin
1 tsp coriander

Sort through the dried beans, removing any stones or defective beans. Rinse thoroughly. Place in a pot and cover with at least an inch of water. Allow to soak overnight.

The next day, rinse and place beans in a crockpot.* Add the chopped onion and enough eater to cover by about an inch. Cook 8-10 hours on low. Stir in salt and pepper to taste.

Mash the beans until they are the texture you prefer and season to taste with the rest of the seasonings above. I typically use all of them, but if you don't have some of the spices the beans will still be taste fine. The garlic, onion powder and cumin give the best flavor. The red pepper adds spice. The coriander depends on how much you like coriander.

*If you don't want to use the crockpot, or if you don't have 8 hours until serving time, you can cook them on the stovetop. Place beans, onion, and water in a large stockpot. Bring to a boil. Reduce heat to a simmer and cover slightly. Stir frequently, adding water if necessary.