crockpot refried beans

well today was taco tuesday at casa de camamamacho! my husband is obsessed with my new chicken taco recipe that i made last week so he was already requesting it again. i found this recipe the other day and already had all the ingredients on hand (and the canned refried beans i have are disgusting) anyways, i thought they were awesome! my husband enjoyed them and aj gobbled them up! (she literally was shoving handfuls into her mouth!... although those of you that have seen her in action know that she is always capable of this lol)

crockpot refried beans
from http://veronicascornucopia.com/2010/05/25/crockpot-refried-beans/

(no one said refried beans are pretty)

3 cups dry pinto beans (rinsed)
1 onion, diced
4 large cloves garlic, minced
1 tsp garlic salt
9 cups water
2 packets sazon seasoning

(in case you don't know what sazon seasoning is, this is what the packet looks like. you can find it in the hispanic cooking aisle)

Put  the beans, onion, garlic cloves and 1 packet sazon seasoning, and cook on high for about 8 hours.   After they are done, I took an emulsion blender and blended the beans right in the crockpot. (the recipe i got this from called for you to drain the beans and reserve the water and then mash beans, slowly adding reserved water back until you reach desired consistency) Stir in  remaining sazon packet and garlic salt and serve.

Store the leftovers in an airtight container in the refrigerator.

Freezer directions: (as this was my first time making these, i have not thawed them out yet so i cant say what the thawed results are) Put them in an airtight container and when you’re ready for them, defrost overnight at room temp or 2 days in the fridge before using.  If they get too thick after refrigerating, just stir in some water when you reheat them.

*UPDATE- i froze the leftovers that i had of this and they defrosted and reheated very nicely, i didnt even have to add water to them.