Refried Beans

1 c. dry pinto beans
1 tsp. chili powder
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. cumin
1/4 tsp. garlic powder
1 tsp. onion powder

Rinse beans, put in crock pot and cover with water. Cook until tender (usually takes all day) - add more water to keep beans covered.When almost done, add spices (beans should be very soft and mushy). Cool in the fridge overnight. Put in blender until smooth. Freezes well. * I make 6x's this recipe in my big crock pot and freeze a bunch in plastic containers and just pull them out as I need them.