|How about these?|
photo (evidently) from Pennies & Pancakes
2 lbs pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic
*Up to 2 1/2 Tbsp salt
1 tsp black pepper
2 tsp cumin
10 cups hot water
* You can use as little as 1 Tbsp. It depends on how you like your beans.
Rinse the beans in a colander. Pick out any bad beans.
Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.
Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. (We like our beans somewhere between the very-liquidy restaurant style beans, and the canned version of refried beans.)
Mash beans with a potato masher to desired consistency.
Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.
photo from the gfclady.com
I found these recipes and thought they would work really well. If you want to make it using fancy yogurt making equipment go here. To adapt it for your crock pot go here. I'm guessing you could do it just like regular yogurt making in a crock pot except using the first recipe I shared. I would love to do this some day. I would use some acidophilus pills I have as a starter. Right now this is sounding a bit more ambitious than I am up to! I don't have the time for it at this stage in my life, but would love to at some point. Has anyone made dairy free yogurt?