Spicy Refried Beans
(that I don't actually re-fry!)
2 1/2 cups pinto beans, soaked 12-24 hours
Strain water and replace with fresh water- enough to fully cover beans plus an inch or two
1 onion, minced
8 garlic cloves, minced
4 TB cumin
4 TB chili powder
1 TB sea salt
1/2 TB black pepper
1/2 TB cayenne pepper
Mix well with beans and water - Bring to a boil, then cover and turn down to simmer.
Simmer 6-8 hours - replace water as needed
I usually take the lid off the last hour or two and let the water cook down till the remaining water is enough to just mix in and smush with the beans. And I usually cook till the beans pretty much are mushable with a potato masher or firm spoon.
Mash/Smush/Blend beans to a pasty consistency - leave chunky if you like it that way!
If you would like additional seasoning you can add salsa at this point.
Or serve with a warm tortilla and cheese.
I enjoy adding Chipotle Tabasco Sauce to mine :-)
This is also a great crockpot recipe - after soaking put the beans and spices in the crockpot and let it cook. You typically do not have to replace water using this method, but it is also hard to cook off the water too :-) BUT, it works great when you aren't going to be home and the beans are ready to cook! Depending on your crockpot and whether you use high or low settings, it should take anywhere from 4-12 hours in the crockpot. I have also left them cook overnight....... :-)
The beans also freeze well. I will often cook up a large batch and then freeze some and use some during the week.