1 pound Dry pinto beans
1/4 cup Dried minced onions
1/2 teaspoon Cumin
1/2 teaspoon Cinnamon
1 teaspoon Chili powder
1 can Tomato sauce
1 cup Salsa
Instructions
Soak beans overnight, changing water occasionally. Drain. Add remaining ingredients, and either cook in a crock pot or in a 225 * oven for at least four hours. If you want mushy "refried" beans, then cool and squish with your hands.
Serve in burritos or with scrambled eggs, and with tortilla chips.
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Yields: 4 Servings
notes:
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