Refried Beans

Thanks to Jenny for lingering in the kitchen to calculate this recipe and actually get it recorded. It's been a standard in our family since about 1991; it originated from a friend in the ward: Cynthia French. It's just delicious!

4 cups dry pinto beans, sorted and cleaned
6 cups chicken stock
2 tsp garlic (2-4 cloves)
2 bay leaves
2 large yellow onions, coursely chopped
2 TB ground cumin
2 TB dry cilantro

In a large saucepan, cover beans with enough lukewarm water to cover the beans generously, by about 4 inches. Allow the beans to soak and rehydrate overnight. In the morning, drain and rinse the beans; return them to the same pan. Add remaining ingredients and bring the mixture to a simmer. Turn the heat down low, cover the pan and allow the beans to cook slowly. Cook the beans for 4-8 hours, or until they are tender. (This time will depend on the freshness of the beans.) Check the fluid level periodically, to ensure that the beans are just covered with stock, adding more water if needed. (Nothing smells worse than burned beans!)
When the beans are tender, remove the bay leaves and add salt to taste. (Salt is added last to prevent toughening of the bean skins.) The level of the liquid should just be visible through the beans. If there is excess liquid, drain it off, reserving it for later if needed.
Traditionally the beans are now "refried" in hot oil in a frying pan and mashed. However, we have just used a blender, omitting the extra oil. A traditional blender, food processor or stick blender all work very well. Drain the beans if you like thicker beans; add more liquid if you prefer them thinner.
I love to double or triple this recipe, freezing portions for later use. They are great to have on hand. Also, the chicken stock can be replaced with water for the cooking and the addition of chicken boullion at the end of the cooking time.
Delicious!