Refried Pinto Beans

Place the dried pinto beans, whole jalapeños, quartered onion, and garlic cloves into the basin of a slow cooker.

Pour in enough water to cover all the ingredients by about 2 inches.

Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.

Once cooked, scoop out about 1-2 cups of the beans, aromatics (jalapeño, onion, garlic), and some of the cooking liquid into a separate jar or bowl.

Use an immersion blender to blend this mixture until it's completely smooth and creamy.

In a large saucepan or pot, heat the lard over medium heat.

Add the remaining whole pinto beans from the slow cooker to the saucepan.

Season the beans with garlic powder and salt.

Using a potato masher, begin to mash the beans in the saucepan.

Pour the smooth, blended bean puree into the saucepan with the mashed beans.

Continue to mash and stir everything together until the refried beans reach your desired consistency. Serve warm.