Soak the Beans

• You can soak the beans overnight or use the quick soak method (see notes below).
  1 pound dried pinto beans
  
• Once soaked and rinsed, place the beans in your slow cooker.

Add Flavor

• Add the diced onion and the can of diced tomatoes with green chilies (including the liquid).
  1/3 cup onion, 15 ounces diced tomatoes with green chilies
• Pour in olive oil, coriander, cumin, onion powder, garlic powder, and chili flakes. Stir well to combine.
  1 tablespoon olive oil, 1/2 teaspoon ground coriander, 1 1/2 teaspoons ground cumin, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried chili flakes
  

Add Liquid

• Pour in 4 cups of water or vegetable broth. Mix everything gently.
  4 cups water
  

Slow Cook the Beans

• Cover and cook on high for 6 to 7 hours.
• After 6 hours, check for tenderness. Continue cooking in 30-minute increments until the beans are soft and creamy.

Optional: Make Refried Beans

Sauté the Aromatics

• In a medium pan, heat 2 tablespoons olive oil over medium heat.
  2 tablespoons olive oil
• Add diced onion, minced garlic, and jalapeño (if using). Sauté for 1 to 2 minutes until the onion softens.
  1/3 cup onion, 2 cloves garlic, 1 jalapeño

Add Beans

• Add 5 cups of the cooked pinto beans to the pan.
  5 cups pinto beans
• Use an immersion blender or potato masher to mash the beans until smooth. Add a splash of cooking liquid, broth, or water if the mixture is too thick.

Season and Serve

• Taste and adjust seasoning with salt, cumin, chili powder, or coriander as desired.
• Heat gently, stirring often, until warmed through and creamy.