5 c. uncooked pinto beans (12 c. cooked)
1/4 c. ground cumin
1 1/2 tbsp. salt
1/4 c. garlic powder
1 1/2 c. shredded Cheddar cheese (sharp)

Put beans in a large pot of water with water above beans by about 3 inches. Cook on high for 4 1/2-5 hours. Let water cook down to the level of the beans and stir occasionally. When finished, drain juice and save about 1 cup of juice. (Juice may need to be added later). Add cumin, garlic, salt and 1/2 cup cheese to the beans. Mash with hand masher or beater. If mixture is too thick, add some of the saved bean juice to make a softer but not runny mixture.

The beans should be lumpy not smooth. Put bean mixture in a microwave or oven safe dish. Sprinkle remaining cup of cheese on top. Bake at 70% power in microwave or 375 degree oven until cheese is melted and firm but not browned. Yield: A lot! Note: You are not required to fry the beans ONCE or even TWICE so please don't ask why we call them "refried" beans! Enjoy.