Nans Refried Beans - pinto beans

Method

• Place the dried beans in a large bowl and cover with cold water.
• You want enough water to cover by about 3 inches because the beans will swell.
• Let sit for 8 hours or overnight.
• Drain the beans.
• Place them in a large, heavy pot.
• I use a cast iron Dutch oven.
• Add the broth, onions and bay leaf.
• You're not adding any other seasonings because your homemade broth should be pretty flavorful.
• You'll taste for seasoning at the end of cooking.
• Bring to a boil, stirring occasionally, then reduce heat to medium and continue cooking for 90 minutes, uncovered, stirring every 20 minutes or so.
• Reduce heat to medium-low and continue cooking, uncovered, for 2 hours, stirring occasionally, to reduce the liquid and concentrate the flavors.
• Reduce heat to low.
• Using an emersion stick blender or a potato masher (my preference), mash up the cooked beans while they're still in the cooking pot.
• Might seem like there's too much broth yet, but the beans will absorb more as they're mashed, plus you can cook them down further, if necessary, after mashing.
• Don't try to mash/blend them perfectly smooth; they're best a bit "lumpy".
• Stir in the diced jalapeno peppers, to taste.
• I love the flavor, and I also add a bit of the liquid from the jar of jalapeno peppers.
• Start off with a little bit, stir, taste, and adjust to your preference.
• Stir in the 10 ounces of extra-sharp cheddar cheese.
• Taste for seasoning.
• If you think it needs salt, pepper or garlic powder, stir that in now.
• If the consistency is not as thick as you like, continue cooking over medium heat, uncovered, stirring, until they reach your desired consistency.
• A WORD OF WARNING: All jarred jalapeno pepper slices aren't the same!
• I used to think they were, until a recent rushed trip to the supermarket taught me otherwise.
• They were out of the store brand I usually buy, so I grabbed the brand that was there (see photo).
• Diced a few and stirred them into my beans, along with some of the liquid from the jar, then tasted them for seasoning.
• To my horror, they were sweet!
• I grabbed the jar of peppers and read the ingredients list.
• Second, right after jalapenos, was high fructose corn syrup!
• I kid you not!
• Nasty tasting!
• DO NOT use these when making this recipe!!
• Sugar/corn syrup and jalapenos do NOT taste good together!