Homemade refried beans

This is one my favorites. Beans are a great source of protein and fiber for veggie eaters and meat eaters. By making your own you can control the lard and other fats added.

Ingredients:
1 lb. bag of dried pinto beans
1 large white or yellow onion pealed and chopped in half
4-5 cloves of garlic pealed and left whole
4 tsp. Salt
2 tsp. cumin
1 tsp. cayenne pepper

Beans themselves do not cause gas, it is the dirt on the beans that cause gas. For this reason I recommend boiling the beans in water for roughly 30 minutes, strain and clean the pot and then start the recipe.

In a large stock pot pour in the clean beans. Add halved onion, whole garlic cloves and salt. Fill pot with water so that the water comes to a half an inch above the ingredients. Bring to boil and cover. Let simmer on medium low for two hours.

Once beans are cooked, use a measuring cup to take about a cup of the water from pot and keep aside for blending beans. In batches blend the cooked beans, onion and garlic till entire batch is smooth and creamy. If beans get too thick use the water taken from the pot to loosen the beans. Return all the beans back to the pot add cumin and cayenne pepper or taco seasoning and let all ingredients cook together on low for ten more minutes. Then serve.

Yield about 12 servings

Beans can be frozen for up to three months and refrigerated for up to a week.

Add sour cream, taco seasoning, cheese, tomato and green onion on top to make yummy bean dip.