Refried Beans

This makes a huge amount of beans. Freeze portions in ziplock bags. 

5-1/2 cups (or 2 lbs.) dry pinto or black beans
3-1/2 quarts water, as needed
1/4 cup butter
1/4 cup olive oil
2 onions, chopped
2 cloves garlic, minced
3 Tbsp chili powder
4 tsp ground cumin
2 tsp salt, to taste

Cook dry beans. Melt butter in frying pan. Add oil and onion and garlic and saute. Placed cooked beans, reserving bean liquid, in mixing bowl; add onion, garlic and remaining ingredients. Blend beans with electric mixer or by hand with potato masher or ricer, adding amount of reserved bean liquid until beans are the consistency desired.

Serve with: Grated cheddar cheese, Broccoli, and Tossed Salad with Taco Chips OR
Sliced hard-boiled eggs, Rice, Spinach Salad with Poppy Seed Dressing

Use for: burritos, tostadas, Super Nachos, or as a side dish