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Pinto Beans:
1 lb pinto beans
1 head of garlic
1 onion
3 bay leaves
1 tbsp salt

Instructions:
1. Look through the dry pinto beans to remove any small rocks or weird pieces.
2. Add dried pinto beans to a large bowl cove them with water and let soak for 48 hours or overnight.
3. After soaking, drain the beans from the soaking water.
4. Add the soaked beans to a large pot along with enough water to cover them by 2 inches. Add the onion, garlic and bay leaves.
5. Bring the beans to boil on a medium high heat and let them cook for about 1 1/2 2 1/2 hours.
6. At the 1 hour mark of cooking, season the beans with the salt. Mix to combine and keep cooking until fully tender.
7. Test the tenderness of the beans by placing a bean between your fingers, if it smashes easily with no hesitation, the beans are ready to enjoy.
8. You can use these beans in any recipe you’d use beans for, or divide them into zip lock baggies and store in freezer for whenever you need beans.

To make refried beans:

Ingredients:

23 cups cooked pinto beans
3 tbsp cooking fat (oil or lard)
1 onion, diced
1 Jalapeño, diced
1 Roma tomato, diced
1 tsp salt
1 tsp black pepper

Instructions:
1. To a large skillet on medium heat, add the cooking fat of your choice, once hot, add the onion and jalapeños. Cook until softened, about 58 minutes.
2. Add the tomatoes & cook for another 48 minutes.
3. Season with salt & pepper.
4. Add the cooked pinto beans and mix to combine, let them come to a simmer.
5. With a potato masher or immersion blender, mash the beans until you get your desired consistency, I prefer a chunkier refried bean so I use a potato masher.
6. Once mashed, the beans are ready to enjoy, you can keep simmering the beans for anywhere from 510 minutes if you want a thicker consistency.
7. Beans are ready to enjoy in your favorite recipes!

Hope you enjoy & please let me know if you have any other requests.