• Rinse and drain the beans.
• Put the pinto beans in a large pot with water to cover, about 6 cups of water.
  
• Let the pot set all day or overnight and the beans will plump up.
• Drain water from the beans and put the beans into a slow cooker.
• Cover with fresh water just to cover or up to about an inch.
• Turn on high for 3 hours.
• While the beans are cooking prepare the vegetables.
• In a large skillet add olive oil and onion. Sauté onion until translucent.
• Add garlic and chili pepper. Cook 2 more minutes.
  
• Add all the spices to the pan. Cook another minute stirring occasionally. Set aside.
  
• When the beans are done, mash in the crockpot with a potato masher.
• Add the onion mixture and mix well.
• If it is too dry you can add some more water.
• Turn the slow cooker back on to the low setting. Cook 1 hour.
  
• That's it! The best refried beans and so much healthier than the canned beans.

VARIATION:

• If you need to add more liquid at the last hour of the final cooking process you can add some tomato juice or diced tomatoes. Even a little salsa can be added if your family likes the extra spices.