Refried Beans

• 3 cups dried pinto beans
• 20 cups water, divided
• 2 ounces salt pork
• 2 large garlic cloves, minced
• 1 1/4 teaspoons salt
• 1 1/2 cups (6 ounces) shredded sharp cheddar cheese

1. Sort and wash beans; place in a pressure cooker. Add 10 cups water. Close lid securely; bring to high pressure over high heat (about 7 minutes). Cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Drain beans, discarding liquid.
2. Return beans to the pressure cooker. Add 10 cups water, salt pork, and garlic. Close lid securely; bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid.
3. Discard salt pork. Cool the beans to room temperature.
4. Drain beans, reserving 1 cup cooking liquid. Heat a large nonstick skillet over medium heat. Add the beans, reserved cooking liquid, and salt. Mash the bean mixture with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated. Sprinkle with cheese.
5. Note: To prepare in a pan: Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above the beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Add beans, 10 cups water, salt pork, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until beans are tender. Continue with discarding salt pork and complete the recipe as directed.
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pinto beans, water, salt pork, garlic, salt, cheddar cheese

Taken from www.myrecipes.com/recipe/refried-beans-0 (may not work)