Refried Beans

These taste like they are from a Mexican restaurant rather than from a can. They do not take much time, and they make lots. I usually freeze several bags and pull them out as needed. These are not fried once, twice, or any times. The name is a misnomer.

Refried Beans

2 lbs. dried pinto beans
3 garlic cloves, chopped
3 beef boullion cubes
1 T. salt
2 C. grated cheddar cheese
1/2 C. mild Taco Bell sauce (this is sold in bottles at the grocery store, or if you have no shame like me you can take them by the fistful from the restaurant)

In a large bowl, cover beans with water and let soak overnight. In the morning, rinse beans and put in large crockpot. Cover beans with water and add garlic, beef boullion cubes and salt. Cook on high about 6 hours or until beans are soft enough to mash. Drain off water about 2 inches below beans. Mix half the beans with an electric mixer and the other half in the blender til very smooth (this is for texture purposes). Combine both with a large spoon and add cheese and TB sauce.