Refried Black Beans

Ingredients

• 16oz (1/2kg) dried black beans
• 1 large yellow onion
• 1 head garlic
• 1 tablespoon (15ml) olive oil
• 2 teaspoons (10ml) salt
• 2 bay leaves

Directions

1. Rinse the black beans in a bowl of cold water to remove any dirt and also check for rocks.
2. Add beans along with 8 cups (2L) water to a slow cooker.
3. Remove any excess paper from the outside of the garlic then cut in half and add to the slow cooker along with 2 bay leaves.
4. Set the slow cooker to low and cook for 8 hours.
5. Once the beans are done cooking, discard the garlic and the bay leaves.
6. Use a ladle to transfer all the beans and some of the broth into a blender. The broth should be level with the amount of beans, no more or it will be very watery.
7. Blend on high until completely smooth and set aside.
8. Chop the onion very finely and sauté in olive oil in you largest skillet until the onions are a deep brown color.
9. Add the beans along with the salt and cook on medium high until desired consistency is reached. You'll need to continuously stir (preferably with a wooden spoon) for approximately 15 minutes for them to become thick.