Refried Beans

1 pound dry pinto beans
2 cups water
3 cup chicken broth
3 cloves minced garlic
1 onion, diced
1 tablespoon ground cumin
2 teaspoons chili powder
1 1/2 teaspoons oregano
1 teaspoon salt

Rinse beans, discarding any foreign matter.

Place in a large bowl, cover with water and allow to soak at room temperature overnight.

Drain beans and place in a crockpot along with remaining ingredients.

Stir well, cover and cook on low all day, about 8 to 10 hours, until tender.

Use a potato masher to mash well and stir with a wooden spoon. Continue to mash and stir until desired consistency.