These refried beans are fat free, delicious and super easy!
2 lbs pinto beans, sorted (remove dirt clods and stones) and rinsed
12 cups water
1 Tablespoon salt
2 teaspoons of garlic powder (Or 2 cloves of fresh minced garlic.)
Place all ingredients in a large crock pot. Cook on high for 3-4 hours. Or cut recipe in half and place in a pressure cooker for 25 minutes on high pressure. If your pressure cooker can hold the whole thing without being more than 3/4 full, do the full recipe. Use a ladle to scoop half the cooked beans and liquid into a blender. Puree until smooth. Transfer beans to another dish and process the other half. This freezes well, works great as a dip, is delicious just with a spoon, and great for any recipe calling for refried beans. This makes about 15 cups of refried beans.
I ate mine with chips and with a spoon, then rolled some up with rice and cheese in flour tortillas and topped with hamburger mixed with salsa with a final layer of cheese for dinner. These rice and bean enchiladas were delicious! And so easy. You could easily make them vegetarian by leaving the hamburger out of the topping. You could also substitute tomato sauce with chili powder, canned tomatoes with green chilies, or enchilada sauce for the topping.