Homemade Refried Beans

From the kitchen of Holly Griess:

Pinto Beans

Start with a really big pan.  Take about 2-4 lbs of pinto beans and rinse in a colander and pick out rocks and dirt.  Pour cold water over them and soak them overnight. 2 parts water to 1 part beans because they will soak up the water.  If you are in a hurry, then bring water and bean mixture to a boil.  Put the lid on, turn off the heat and soak them until the beans have soaked up all the water and the beans have doubled in bulk (a couple of hours) 

After the beans have soaked, pour off the water then pour fresh water ove the beans and cover amply.  Bring beans to a boil, cook for 1/2 hour and then pour the water off.  Cover with fresh water. (This step degassifies the beans, and we all know how important that is so don't forget this step.  All friends and family will thank you!)  To this fresh water add 1 TBSP. oil, alot fo salt depending on how many beans you are cooking and 2 tsp. of chili flakes or chili peppers.  Cook until beans are tender.  Watch beans to make sure they don't dry out.  Keep them covered with water.  This can take an hour or two..  You should have a huge pan of beans and broth!

Now, this is the point where I divide them up into containers (about two cups per container) because these become the beans for my chili and for future refried beans.  Store in containers in the freezer.

Refried Beans

Take an iron skillet if you have one or just a frying pan will do but iron skillet is the best. put the warm pintos in the pan with broth and smash them up with a fork or other utensil.  Stir in a package of taco seasoning and cook for a bit then stir in a grated cheddar or monterrey cheese or both--whatever!  Serve these in chapattis, burritos, or eat them straight out of the pan--they are better than the canned beans anyday!!!

I will post the homemade burrito recipe soon!