Refried Beans

I remember as a child playing in my closet and coming across some beans.  I didn't know their name at the time, but they had some beautiful speckles and I tried chewing on them, but found them very disappointing.  I didn't learn their name of Pinto Beans or how to cook them until after Nathan and I had been married for a year.  They have become a staple in our home.  They are really quite easy and they can be prepared either the fast or slow cook way.

Refried Beans
1 part beans
3 parts water
1 t. per cup of beans
garlic powder and cumin to taste.

Slow Cook:  Place the beans, water and salt into the crock pot on low for 24 hours.  Add the seasoning and hour before re-frying or when you re-fry them.

Fast Cook:  Place the beans, water and salt into a pressure cooker and cook under pressure for 1 1/2 to 2 hours.  Re-fry when cooked.

To Refry:  Drain 1-2 cups of the extra liquid and pour the beans into heated oil in a hot pan.  Mash until it reaches the consistency you prefer.  Add extra liquid back in if necessary. 

Beans freeze beautifully, so I generally make a large pot and then freeze separate amounts flat in gallon freezer bags for later.