My first attempts were just plain bland. The next attempts were tasty but it was still missing that
So I finally just took a wild fling and added a can of fire roasted tomatoes and upped the seasonings just a little, and BINGO, I am VERY satisfied with the outcome. Even picky-picky husband (without prompting, mind you) said, "these beans are really good". They are also made in the Crockpot, so it doesn't get much easier than that!!!
1 1/2 cups DRY pinto beans (no need to soak)
(1) 15 oz. can fire roasted tomatoes
1 1/2 tomato can of water
(1) 4 ounce can mild green chili's
2 (scant) teaspoons salt
1/2 teaspoon black pepper
1 tablespoon vegetable (or corn) oil
1/2 cup chopped onion
2 teaspoons minced garlic
3 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper (important)
Saute the chopped onion in the vegetable oil until they are tender, then add the garlic and sauté for another minute.
Put the sautéed onion/garlic in the Crockpot, then add everything else and cook on low for 8 hours, or overnight, your house will smell heavenly the next morning.
Drain the cooked beans (save the liquid) and put them in a food processor. Pulse a few times (depending on how smooth you like your refried beans). If they seem a little dry, add some of the reserved bean liquid (I like mine a little on the "wet" side, so I add about half cup of the liquid).
Use in any recipe that requires refried beans. This recipe freezes very well.
ENJOY !!!