Refried beans

Soak pinto beans overnight. Discard soak water, add new water, just enough to cover the beans. Throw in lots of garlic, chopped red onion, salt, tons of cumin, tons of chille powder. Crock pot on low 8 hours or high 4 hours. When done, stick an immersion blender in there and mix until creamy. Can top with a dollop of sour cream and cilantro. My favorite part of Mexican cuisine!
Pro tip: if you have a big crock pot, you can stick a pyrex bowl directly in there and cook in that, and then serve in it as well. Only one dish to wash, and it's way easier to wash than the huge and heavy crock pot.