Remove all the ingredients. Save all the excess liquid until you are finished.
Allow the beans to cool.
Blend the beans in a sturdy blender and add saved excess liquid until you have reached the desired consistency.
Meal Prep: One way to meal prep this is to cut the onion and jalapeño the night before. Measure out the seasoning and get the crock pot on the counter so that in the morning it is simply a two minute dump and go.Storage: These will stay fresh if they are sealed in the refrigerator for 3-4 days. If you can't use them in that amount of time, freeze them for up to three months.Freezer Friendly: These freeze so well that we make batches just to freeze them and pull out to eat or make burritos. To freeze: Allow the beans to cool after you have blended them up. Scoop 1 cup servings into freezer safe pint size bags, seal and lay flat to freeze. I like to lay them flat as it saves space. Pull out the night before you plan to use them and place in the refrigerator. Heat in the microwave for 2 minutes and serve as needed. Blending: Feel free to blend in a blender, food processor or immersion blender. They will all give you the same end result. If you are going to use a blender with a lid, just make sure the beans have cooled down so they don't explode all over the kitchen. Beans Too Thick: If your refried beans are too thick, simply add a splash of water when you are mixing it up. This will thin it out a bit. You can use water from the slow cooker or add some water from the sink. Or to add a splash more of flavor do a vegetable stock.