This is a new recipe I tried recently and adjusted to my liking. It is so easy and amazingly good! I used it to make bean dip, and it worked very well. It may seem a little runny at first, so you could cut back on the water by a half a cup or so, but once the refried beans were refrigerated they stiffened up quite a bit.
Place in crock pot:
1-1/2 cups dry pinto beans, rinsed
1/2 onion (no need to chop)
1 Tbsp. fresh jalepeno pepper, seeded and chopped
3 cloves garlic, minced
1 tsp. salt
1/8 tsp. ground cumin
4-1/2 cups water
Cook on high overnight.
In the morning, mash everything to the desired consistency.