Rinse and pick through the dried beans to remove shriveled, broken, discolored, or blemished beans, loose skins, and other debris. Place the beans in a large bowl; add water until the water is covered by 2 to 3 inches over the beans. Soak overnight.
Rinse the soaked beans and then pour them into the crock pot; cover with water covering about ½-inch over them. Peel and quarter onion the onion; add it to the beans in the crock pot. Leave the bacon whole, cut the strips in half, and place it on top (It will break up during cooking). Add the onion and garlic powder. Place the lid on and cook on LOW for 9 to 10 hours or 7 to 8 hours on HIGH. Christina recommends stir the beans a good every hour or so to help the bacon and onion break down.
After they have finished cooking, taste. Add salt and onion or garlic powder if needed; season to taste.
Remove about half of the beans with a slotted spoon into a bowl; set aside. With a potato masher, mash the remaining beans in the pot until they are the desired consistency. When the beans are mashed, add the whole beans back in; stir to incorporate.
Add butter, stir until melted. Add the evaporated milk and cheese; crockpot until combined.
Allow to cook on low for another 15 minutes, then they are ready to eat! Or, if you have a warm setting, switch to that and let 'em sit until you are ready.
Notes
If you opt to use canned pinto beans, you will need to adjust your cooking time. It will depend on the onions and how long they take to get tender. We do not recommend using canned beans. Not only will it cook unevenly, but it will also hinder the flavor of the beans. Yes, there is a time savings, but the flavor will not be good.
You can use an immersion blender to make the beans extra smooth.
Add some jalapeno pepper slices for extra spice.
Store leftover beans in the refrigerator for up to 3-4 days.
These refried beans freeze extremely well in a freezer bag for up to 6 months. To reheat, take them from the fridge or freezer heat them in a saucepan on the stovetop or in the microwave.
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