Yesterday, I had both crock pots going. Beef vegetable stew for dinner in one, and pinto beans in the other one. I use chicken broth and a can of Ro-tel tomatoes with spices at the beginning, then after the beans have absorbed liquid and plumped, I add water. This morning I will turn them into refried beans by reducing liquid in cast iron skillet before using the immersion blender. I do enjoy refried beans for breakfast, with scrambled eggs or on toast! They make a great quick meal layered under leftover proteins and grated cheese!