Refried Beans

6 c dry pinto beans
1 c sour cream
2 c Picante sauce
1 c shredded cheese
8 oz cream cheese
3 Tbs. salt (added to the cooking beans)
1 Tbs.Cumin
1 Tbs. Chile spices

Put dry beans in crock pot. Cover with water -- approx. 1 ½ cups for each cup of beans. Add 3 tablespoon salt. Turn on high for 6-8 hours. Watch beans so water never goes much below the level of the beans. When beans are soft mash (drain water but save some in case you need to add it back in) with potato masher or immersion blender. Add remaining ingredients. Freeze in Ziploc bags or turn on low for 15 min
 From Shauna Eccles