Shannon's Cookbook

While writing a recipe for Examiner.com I realized that I have never actually written out my recipe for refried beans. I have briefly referenced it, but never taken the time to make an article of it. What better timing than now, for Cinco de Mayo? 6 slices bacon, chopped fine 2 cups dried pinto beans, soaked overnight and drained 1 onion, minced 4 cloves garlic, minced 1 T adobo powder (I use homemade) salt and pepper to taste shredded white Mexican or Mexican blend cheese In a large Dutch oven over medium high heat, add bacon and render the fat a bit. Stir in onions cook a few minutes.  Add garlic and cook about 30 seconds more.  Stir in remaining ingredients (except cheese). Cover mixture by about 1 inch with cold water; increase heat to high. Bring beans to a boil; reduce heat to low and cook, covered, about 2 hours. When beans are super tender, being to mash with a potato masher. Add additional water as needed. Taste and adjust as desired. When beans r...