Start by rinsing the pinto beans and picking out any yucky beans or stones.
Put the beans in the slow cooker with the chicken stock, onion, garlic, cumin powder and red pepper flakes.
Cook on low for 8 or 9 hours.
When the beans are soft and there is just a little liquid left, smash them with a potato masher until you reach your desired consistency. If you want very smooth beans, use an immersion blender to puree them.
Give them a taste and add your preferred amount of salt and pepper.
Recipe by at https://sufficientacres.com/2017/03/28/homemade-refried-beans-in-the-slow-cooker/