How do you prepare Refried beans?

- 2 cups dried pinto beans, sorted and rinsed

- 6 cups water

- 1 teaspoon salt

- 1 medium yellow onion, chopped

- 2 cloves garlic, minced

- 1 teaspoon ground cumin

- 1/2 teaspoon chili powder

- 1/4 teaspoon black pepper

- 1/4 cup vegetable oil

Instructions:

1. In a large pot or Dutch oven, combine the beans, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 1-2 hours, or until the beans are softened.

2. While the beans are simmering, heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic, cumin, chili powder, and black pepper, and cook for 1 minute more.

3. Add the cooked beans (including the liquid) to the skillet and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, or until the beans have thickened.

4. Use a potato masher or immersion blender to mash the beans until desired consistency. Serve immediately, or let cool and store in the refrigerator for up to 3 days.