from my friend Heather
4 cups Pinto Beans
1/2 tablespoon salt
1 1/2 cups Mexican blend cheese
1/2 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 cup sour cream
Wash beans and soak in enough water to cover. Add 1/2 tablespoon salt and soak overnight. They soak up a lot of water, so be sure to keep adding it when needed. They should always have 1-1 1/2 inches of water covering them. About 3 hours before you need the beans prepared, start to cook them. Bring to a boil, cover and reduce to simmer the remainder of the time. Watch the water. Once done, strain most of the water into a separate bowl, but DO NOT throw it away. Begin mashing the beans with a potato masher. Add water (that you took out before) until you reach your desired consistency. Add the cheese, chili powder, garlic salt and sour cream. Add more salt if needed. Remember, the beans will continue to soak up the water, so you can continue to add more if needed. Sprinkle with cheese just before serving.
I make these about once a month and we eat them the week after in burritos or as a side to different dishes I prepare to go with the beans. This is a great way to use those beans you have in your food storage. These are so much better than canned refried beans. I make mine in the crock pot because I have a hard time remembering to soak them the night before. I cook them for about 6 hours on high, but every crock pot is different so you may have to adjust the time according to how your own crock pot cooks. When I make these in the summer and it is 5 billion degrees outside, I cook them in the garage on a flat sturdy surface. That way it doesn't heat my house up more than it already is. I usually have to add water about 3 more times while they are cooking. I do not drain the water when it is time to mash them. I have made them so much, I know how much water I like in them when I start to mash.
I store my beans in a storage container that holds up to 25 pounds.
Rinse beans thoroughly. Lot's of times there will be large clumps of dirt, so make sure you go through them the best you can. I like using a sieve.
After washing, I transfer all the beans to my crock pot.
Add 1/2 tablespoon of salt.
Cover beans with 1-1 1/2 inches of water. Continue to add water as the beans cook.
I cook my beans at high for 6 hours. Adjust your time according to how your crock pot cooks. Every one is different.
This is what your beans will look like just before mashing. You want them to be really soft. After mashing, add the rest of the ingredients, plus some salt if needed. I forgot to take a picture of the mashing because I was busy. Oops.
Good ol' creamy refried beans.