Refried Beans

I've been working on this recipe for awhile and I finally got it where I wanted it. This makes a nice big pot of rich tasting refried pinto beans. Once you taste these you will never want the canned ones again. I divide this recipe into 4 containers and freeze them. These refried beans are awesome in burritos, or we love to eat them , like a dip, with tortilla chips! -Sarah

32 oz. dried pinto beans
16 cups water
1 bay leaf
2 tomatoes, chopped
2 heads of garlic, roasted
1 cup Canola oil

• Look over beans for small rocks and other strange things. Rinse them well and remove all the beans that float.
• Cover beans with fresh water (16 cups).
• Add bay leaf and bring to a boil. Cook beans, simmering, with lid partially covering pot for about 2 hours or until they are tender.
• Add tomatoes and roasted garlic.
• Continue cooking, stirring often so the bottom doesn't get scorched.
• When beans are very thick add 1 cup Canola oil. Mash the mixture with potato masher till creamy. Add salt to taste. (This will take more than you could ever think it will! Just keep tasting them till they taste right.) I also add some ketchup to give them a richer flavor, not much, just enough to deepen the flavor.

Variation to this recipe is to leave the oil out. They turn out great and then you make them fat free refried beans. After the beans are done cooking I just mix up and mash using my beaters. If needed add a little water if they are too thick. I haven't had that happen yet. -Kristin