1/2 cup dry pinto beans, soaked overnight
1 teaspoon dry onion
2 cups water
1/2 teaspoon salt
1/4 cup shortening
Cook beans and salt in water until tender. Mash drained beans and onion into hot shortening and mix well.
Testing comment: I liked just the dried refried beans, not adding the extra fat.
What lies behind us and what lies
Before us are tiny matters
Compared to what lies within us.
Oliver Wendell Holmes
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 18)