Anjie’s Frijoles De Olla Or Mexican Refried Beans

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1. 1Step 1: Place the dry pinto beans in a crockpot. Cover with water and add salt and onion. Set the crock pot to high and cook for a minimum of 6 hours or longer. I sometimes switch the temperature to low and cook them all night. Beans will expand to 3 times their size so additional water may need to be added if they are not fully submerged.
2. 2Step 2: Place the pinto beans in a pot, cover with water, add salt and onion and bring to a boil.
3. 3Step 3: Boil for 30 minutes and then cover (leaving a vent for steam) on a medium simmer, adding water as needed to ensure beans are fully submerged. Cook for 2 1/2 hours.
4. 4Step 4: Once beans are done, eat them as is, make refried beans or let them cool and put them in the fridge for another day.
5. 5Step 5: In a large frying pan, heat the olive oil.
6. 6Step 6: Using a ladle, add 4 cup-sized scoops of beans and a portion of the onion (to include the liquid). With a potato or rice masher, mash the beans until creamy or until they reach the desired consistency. Add liquid from your bean pot, if necessary.
7. 7Step 7: Optional: Add grated cheese. Mexican blend or jack go nicely!