Vegan Grain/Gluten-Free Un-fried Beans (refried beans)

So how exactly do you make beans look pretty in a picture?  Apparently I do not know :/.  Well, honestly these are so yummy and I've made a few dishes out them that turned out unbelievably good, so don't let my lumpy pictures fool you!  hehehhehe.....

I started off wanting to make refried beans, but after these were done, I didn't want to add oil and fry them.  Needless to say we have un-fried beans instead of re-fried beans!  YUMMMMMMMM!

This also makes a wonderful dip!

Vegan Grain/Gluten-Free Un-fried Beans (refried beans)
3 cups Pinto Beans, soaked overnight
6 cups Filtered Water
1 bottled Bionaturae Tomato Paste
1 Yellow Bell Pepper, diced
3 Sweet Peppers, diced - I used Yellow, Orange and Red
1 small White Onion, diced
4 cloves Garlic, minced
1/2 tablespoon Herb Stop's Dark Cocoa Sugar
1 1/2 tablespoon Herb Stop's Southwest Spice
1/2 tablespoon Herb Stop's Smoked Paprika
1/2 tablespoon Herb Stop's Smoked Hot Paprika
1/2 teaspoon Herb Stop's Himalayan Salt
1 teaspoon Herb Stop's Smoked Alderwood Salt
2 tablespoons Herb Stop's Mexican Seasoning

Mix all ingredients into a large crock pot.  Cover and cook on low heat for 16-24 hours, until beans are soft.  Using a handheld stick blender, puree beans.  ENJOY!