Cherry Pie and Pinto Beans

Not in the same pot, mind you. 

Ok, so it was husband's birthday and daughter declared we should make a cherry pie. No pie cherries in sight (duh, it's November) so we bought frozen Bing cherries. Ahem. Well, I made a FABULOUS crust from scratch and it looked divine (for me, that is, I am not so good with crusts). It tasted good too, but it was really soupy since I forgot to put in a thickener. But it was still good!

Now onto Pinto Beans. I told you I was sick of them, but I haven't eaten them for 3 days so they sound ok to me! Here is my recipe for any of you who love Pinto Beans and Rice.  I'll post the rice one later. 

REFRIED BEANS Cost: About $1.70 (whole recipe not per serving) 

Pinto Beans (dried, in the bulk section)

water

Chicken stock or bouillon, or Better then Bouillon

Cumin, Onion powder and Garlic powder

Soak the beans in a large pot of cold water overnight. Sift out any rocks, or scary looking beans that don't look like you should eat them. Now, change out the water to fresh water and start the boil. Add some chicken flavoring, or vegetable stock if you don't eat meat, some cumin and any other Mexican flavors you like to add. I like mine on the bland side, because I pair it with a strong cheese and a tomato rice for the meal. It's good to have the beans as a base. Ok, so now boil them for a few hours, like 3, or 4. Stir a lot, to be sure it doesn't burn on the bottom. When they are soft (very), it is time to mash and refry!  Get a large saucepan and add some oil (or butter like I do) and add the drained beans to the pan. Mash it up with a potato masher (this takes some time and arm strength) until it is the right consistency. You can add more flavors at this time and you are ready to serve. This keeps on the stove top, but add some water, or some leftover bean water if it heats for too long. That will keep it hydrated as it waits to be eaten.

Thanks to Melissa Ward who taught me how to make refried beans last year!