I’m so glad you’re getting great use out of this recipe!

The recipe originally involves cooking the beans in a slow cooker, but stovetop cooking is a viable alternative. Here’s how you can adapt it, tell me how it turns out!

Preparation: Soak the beans overnight, then drain and rinse them.
Cooking: In a large pot, add the beans and cover them with water. Bring to a boil, then reduce to a simmer and cook until the beans are tender, which can take about 1.5 to 2 hours. You may need to add more water during cooking.
Seasoning and Mashing: Once the beans are cooked, drain them, reserving some of the cooking liquid. Sauté onions and garlic in oil until fragrant, then add the cooked beans. Mash the beans with a potato masher or a fork, adding reserved cooking liquid as needed to reach your desired consistency.
Final Touches: Continue to cook and stir until the beans are thickened and flavorful. Adjust seasoning with salt and pepper.

Yes, you can make the refried beans without the chicken flavoring. You can substitute vegetable broth for the chicken broth to maintain a similar depth of flavor.

I used a 6-quart crockpot.