Homemade Refried Beans

Making homemade refried beans couldn't be easier, not to mention way better for you.  Did you know 1 can of bean has anywhere from 400mg to 530mg of sodium?  Maybe even more?  And did  you know, when you make your own beans, that the equivalent of 1 can has about 3mg of sodium?  Yes that's right, 3mg vs 530mg.  I guess that's why canned beans cost so much more.  Normally you can find a can of beans for about $1 at the grocery store, yet it will only cost you about 20 cents to make your own, and that's not buying your beans in bulk. This is why I Soak and Cook Dry Beans.

Buy some Pinto Beans (in bulk or in a prepackaged bag).  If I'm not going to freeze any, I will use 3 cups of dried beans.  If you are wanting to make more and freeze them, I would suggest at least 6 cups of dried beans.

1. Measure 3 cups of dried beans, check for any rocks, etc.  Rinse and put into pot.  Cover with a couple inches of water and let soak, overnight preferably.
2. After the beans have soaked over night, drain water, rinse and add enough fresh water to pot to cover by beans a few inches.
3.  Bring to a boil and cook on medium-low to medium (depending on your stove).  They will cook faster if you cover the pot, but watch out for it to boil over.  You may need a lower heat.
4.  Cook until beans are soft.
5. From here you can mash the beans with a potato masher, but I prefer to put them in my Food Processor in small batches and process with a small amount of liquid from the pot.
6. Once beans are the consistency you desire, add salt to taste and 2-3 tsp of cumin.
7. Stir and you're done!  These freeze well, so from here you can enjoy or freeze and enjoy later.

I like to pair mine with Homemade Salsa.  Also much better for you than that processed garbage.