Refried beans seem to be an art, not a recipe. My grandmother made them without apparent thought, and I still can’t make them as good as she did.

Pinto beans usually darken as they age–so when purchasing beans, note the overall color and health of the bean. The lighter the bean, the better.

Sort and clean about 3 cups dried beans.

Soak the sorted pinto beans in water overnight or for at least four hours.

Drain the water and add fresh water–enough to cover the beans by at least an inch–before cooking.

Add 1 tsp salt before boiling.

Stovetop: Boil low, partially covered for about 2 hours until tender. You may have to add more water. Always make sure the beans have some water over the top. Watch to make sure the beans to not boil over.

Crockpot: Cook on high for about 5 hours.

When the beans are nearly done, chop four to five strips of bacon into very small pieces (think bacon bits). Cook the bacon in a fry pan until bacon is crisp. Add the bacon and the grease to the boiling beans.

Finish cooking the beans, removing heat when the beans are tender.

Cool to managable temperture and transfer the beans into large skillet. Be careful not to splatter!

You should still have enough water to just cover the beans, but not so much that you have to “search” for the beans.

Over medium heat, smash the beans with a potato masher and stir. Add salt and pepper to taste. If you need to add a bit more fat to get the right consistency/color/taste, you can either add a tablespoon of oil or even better, add a few slices of cheese.

Note: To make refried beans without bacon grease, just add about three tablespoons of vegetable oil when you smash the beans in the skillet. You can also substitute cheese for the vegetable oil. Each ingredient will give the beans a slightly different flavor. Restaurants often use vegetable oil and then top with cheese.