Refried Beans I

Rinse the dry pinto beans under cold water in a colander, removing any debris or discolored beans.

Combine the rinsed beans with 6 cups of water in a large pot and bring to a boil over medium-high heat.

Reduce heat to medium-low and add the chopped onion and garlic powder to the beans.

Simmer the beans uncovered for approximately 1.5 hours, stirring occasionally, until the beans are very soft and easily break apart when pressed with a spoon.

Reserve 1 cup of the cooking liquid, then drain the beans in a colander.

Heat the olive oil in a large skillet or cast iron pan over medium heat.

Add the drained cooked beans to the hot oil and mash with a potato masher or wooden spoon, stirring continuously until the desired consistency is reached.

Gradually add the reserved bean cooking liquid while mashing, incorporating it into the beans until a creamy, paste-like texture is achieved.

Continue stirring and mashing for 5-10 minutes, allowing the beans to develop a smooth consistency and any excess moisture to reduce slightly.

Taste and adjust seasonings as needed before serving warm.