Refried Beans

I serve these with Chicken Tortilla Casserole and Mexican Red Rice.

A very easy way to make refried beans.  No mess, no fuss.

4 cups organic pinto beans, soaked for 12 - 24 hours in 2 Tablespoons raw apple cider vinegar, whey or lemon juice, and water to cover by 3 inches.

Drain the beans and rinse well.

Cover with fresh water by about and inch in a large soup pot.
Bring to a boil, skim the foam, reduce heat and simmer for as long as it takes the beans to get tender. Usually it's about an hour for me.  If the water gets low and the beans are getting dry, add more water.  When they are finished cooking, you want the mix to be loose, but not watery....not so you could drain the beans, but so the water has mostly been absorbed into the beans, but not quite completely.

After they have reached the tender stage, add 1 tablespoon salt and 1/2 cup coconut oil.  Don't add the salt until the beans are done or they'll get tough.

Mash them a bit with a potato masher and then either use a stick blender or food processor to take them to the "refried" consistency.

If you like them seasoned and/or spicy, you can add onion and/or garlic powder, chili powder, cumin, or what-have-you.

I serve these from the stove, or bag them in zip-loc bags and put them in the freezer for future use.