Crock Pot Refried Beans

6 c dry pinto beans
1 c sour cream
2 c Picante sauce
1 c shredded cheese
8 oz cream cheese (can start with 4 oz and add more to taste)
3 Tbs. salt (added to the cooking beans)
1 Tbs.Cumin


Put dry beans in crock pot.  Cover with water -- approx. 1 ½  cups for each cup of beans.  Add 3 tablespoon salt.  Turn on high for 6-8 hours.  Watch beans and keep water at or above the level of the beans.  When beans are soft, drain most of the liquid (reserving some liquid) mash with potato masher or immersion blender.  Add remaining ingredients and mix (add liquid as needed).   Freeze in Ziploc bags.

Instant Pot Version:

5 c dry pinto beans

2 Tbs Salt

Fill to the max line with water

Cook for 75 min

Drain the beans but reserve some of the liquid for blending.

In Blendteck, make two batches and blend into each batch: 

1 tsp Cumin

2 oz Cream Cheese

1/4 c Sour Cream

20 oz Salsa

1/4 c Shredded Cheese

Mades 4 soup containers full of beans