PINTO BEANS and REFRIED BEANS

POT OF PINTO BEANS

Put 1-2 lbs fresh dry pinto beans in a heavy pot. Rinse with cold water. Pick out any small rocks or dirt clumps. (Most store bought dry beans will already be pretty clean.)

Cover beans with water, about 3X as much water as there are beans. 

Soak beans in water over night.

In the morning pour soaking water off beans, then cover again with same amount of fresh water.

Bring to a boil. Skim foam off when it just comes to a boil.

Lower to a simmer.

Add 1-2 T salt (taste the broth to see if it is too bland. Add more salt if needed.

Add a ham hock or ham bone or some salt pork.

Simmer 2-3 hours, depending on freshness of beans it may take longer. Sometimes my beans simmer all afternoon. If broth gets down to level of beans add a little more water. 

If they need a little more flavor you can add a shake of Liquid Smoke.

Serve when beans are tender. Top with cheddar cheese (optional)

 This goes really well with hot Artisan Bread, (recipe also in this book).

REFRIED BEANS
2 tablespoons canola oil
2 garlic cloves, peeled
2 (15 ounce) cans pinto beans or 4 c fresh cooked
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
1/2 lime, juiced

Heat canola oil in a heavy skillet over medium heat.
Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
Smash garlic cloves in skillet with a fork.
Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.