Pick through beans for stones and then rinse the beans.
Put the pinto beans in a large pot with water to cover, about 6 cups of water.
Let the pot set all day or overnight and the beans will plump up.
Drain the water from the beans and put the beans into a slow cooker.
Cover with fresh water by about 1 to 2 inches.
Turn on high for 3 hours.
While the beans are cooking prepare the vegetables.
In a large skillet add the olive oil and onion. Saute the onion until translucent.
Add the garlic and chili pepper. Cook 2 more minutes.
Add all the spices to the pan. Cook another minute stirring occasionally. Set aside.
When the beans are done mash in the crock pot with a potato masher .
Add the onion mixture and mix well. If it is too dry you can add a some more water.
Turn the slow cooker back on to the low setting. Cook 1 hour.
That's it! The best refried beans and so much healthier than the canned beans.
VARIATION: If you need to add more liquid at the last hour of the final cooking process you can add some tomato juice or diced tomatoes. It is also a yummy variation. Even a little salsa can be added if your family likes the extra spices.
TO FREEZE: If freezing - Put in a freezer container as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING: Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. Heat, covered, in a microwave or in a saucepan. Add a little more liquid if it seems to dry.