Perfect Refried Beans
Slow-cooked bean base:
1 lb. dried organic pinto beans
9 cups water
1 dried chili (lg)
3 cloves peeled garlic
1 sm. onion, chopped
2-3 tsp salt
2 tbsp peanut oil (or your favorite oil)
1/2 sm. onion, diced
1 pressed garlic
3 cups or more of the above slow-cooked peans
1/2 tsp salt
Rinse the beans and then cover them with water and let soak for overnight (at least 8 hours). Drain and add all ingredients for slow cooked beans except salt and cook on high in your slow cooker for at least 4 or 5 hours. Make sure the beans are completely covered during the entire cooking process. When the beans seem fully cooked but not over-cooked, add salt and remove the dried chili. Let them cook a little longer and let cool, placing in containers with the cooking liquid. You can freeze a portion or two if desired.
Heat oil in cast iron skillet and add onion. Add garlic a few minutes later. When the onions are translucent, add the beans and simmer for a long time, mashing with a potato masher as seems appropriate. Let the refried beans thicken. Finally add salt and take off burner. Enjoy!